Stuffed Aubergines

Submitted by: Angel	Country: U.S.A.
Category: Home/Appetizers
Quantity: 4 servings	Preparation time: 0:10 hr. Cooking time: 0:35 hr.

Ingredients

1	onion, finely chopped	1
2	lean rashers bacon, derinded and choped	2
2 tbsp	butter	30 mL
2	medium aubergines	2
1 cup	tomatoes, peeled and chopped	175 g
1 tsp	tomato purée	5 mL
	salt and pepper, to taste
	good pinch garlic powder
3/4 cup	Emmenthal cheese grated	75 g
	parsley sprigs, to garnish

Directions

Fry the onion and bacon in the butter until just beginning to colour. Cut the aubergines in half lengthways and scoop out the flesh, leaving a thin layer inside the skin.

Chop the flesh and add to the pan with the tomatoes, tomato purée, seasoning and garlic powder. Cook gently for about 5 minutes.

Remove from the heat and stir in 1/2 cup/50 g of the cheese. Spoon into the aubergine shells, place in an ovenproof dish and sprinkle with the remaining cheese.

Bake in a moderately hot oven (400°F/200°C) for 30 to 40 minutes until the aubergine is tender and the cheese brown and bubbling. Serve hot, garnished with the parsley.