Serves 6


4 medium aubergines
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1 large onion, chopped
2 cloves garlic, chopped
6 large ripe tomatoes, chopped
3 tbsp water
2 tbsp fresh parsley, chopped
Chopped mint and soya yoghurt to serve

Pre-heat the oven to 350C/180F/Gas 4.

Cut the aubergines in half lengthways and remove the flesh, retaining the skins intact. Heat the oil and cook the onion over a low heat until it starts to turn brown. Add the chopped peppers and the garlic and continue to cook for a further 5-7 minutes. Add the aubergine flesh and the tomatoes and simmer gently for 10 minutes. Add sea salt and pepper to taste and stir in the parsley.

Brush the aubergine skins with oil an place in a large roasting tin. Divide the filling between them. Drizzle a little more oil over the aubergines, put the water in the bottom of the roasting tin, cover with foil and bake for 40 mins until tender. Serve with the yoghurt mixed with the mint.