Ingredients (for 4 people):

2 large Aubergines
Chopped Leek
Garlic
Oil for a little frying and pouring
2 Courgettes
250g Mincemeat (optional)
Tomato Puree
Bottle of chopped tomato
A few drops of Balsamic Vinegar
A few drops of wine (optional)
Seasoning/herbs

Grated Provolone Piccante (or a good tangy tasting cheese)
Grated Parmeggiano
 

Method:

Cut the aubergines in half, length ways and try to split the stalks in half too. Scoop out the centre and leave to one side.

Place the aubergines in oven dishes or individual serving oven dishes. Sprinkle with salt and bake in oven for about 10 minutes. 180°C

Roughly chop half of one leek. Add to a frying pan with a little virgin oil. Lightly fry, together with chopped garlic, chopped courgette, and the scooped out aubergine flesh which should be chopped. For a non vegetarian dish, add the mincemeat and fry until lightly brown.

Squeeze some tomato puree. Add the balsamic vinegar, a bit of wine, seasoning and fresh or dried herbs.

Stir well before adding the chopped tomatoes.

When the aubergines have baked for 10 minutes take out of oven and leave to one side.

The stuffing mixture must not be too thick, so add some hot water to loosen the consistency.

Scoop the mixture into the aubergine shells, spilling into the baking dishes.
Leave some of the tomato mixture for pouring over the baked dishes before serving.

Scatter the grated cheeses and drizzle some extra virgin oil before baking in a hot oven for 20 - 25 minutes.

Before serving, pour the remaining tomato sauce over each aubergine and sprinkle a little more parmeggiano cheese.