Stuffed Aubergine Boats
Side dish
Veggy
Medium
60 min
4 servings
ingredients
400 g Cirio Passata Rustica
6 tbsp olive oil
4 aubergines
1 garlic clove
50 g pitted black olives
2 tbsp capers
1 small bunch basil, roughly torn
2 × 125 g balls mozzarella cheese
Drizzle of extra virgin olive oil
Preparation
- Pre-heat the oven to 200ºC (fan assisted)/375ºF/Gas Mark 6.
- Cut the aubergines in half, lengthways and scoop out the middle of each aubergine, leaving a 2cm border. Cut the flesh into small cubes and set to one side. Place the aubergine boats onto a baking tray, brush with a little olive oil and bake for 20 minutes.
- Meanwhile to make the filling, heat the remaining 2 tbsp olive oil in a large frying pan and fry the garlic for 1 minute. Stir in the reserved aubergine flesh and fry for a 10 minutes followed by the tomato passata, capers, black olives and basil. Bring to the boil and simmer for 15 minutes or until it becomes thick and pulpy.
- Divide the filling between each of the four aubergines and lay the mozzarella cheese over the top. Place back in the oven for 10 minutes until the cheese has melted.
- Drizzle with extra virgin olive oil and serve with a salad.
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Easy 
15 min 