6 large slender eggplants (aubergines) (~700 g / 1lb 7 oz)

1/3C. olive oil

1 T. olive oil, extra

2 onions, finely chopped

2 garlic cloves, crushed

14oz can diced tomatoes

1 T. tomato paste

3 T. chopped fresh flat-leaf (Italian) parsley

1 T. chopped fresh oregano

1 tsp sugar

4 1/2 oz mozzarella, grated

 

Preheat the oven to 350 F.  Cut the eggplants in half lengthways, keeping the stems attached. Score the flesh by cutting a criss-cross pattern with a harp knife, being careful not to cut through the skin. Heat half the oil in a large frying pan, add half the eggplant and cook for 2-3 minutes each side, or until the flesh is soft. Remove and repeat with the remaining oil and eggplant. Cool slightly and then scoop out the flesh, leaving a 1/8 inch border. Finely chop the flesh and reserve the shells.  In the same pan, heat the extra oil and cook the onion over medium heat for 5 minutes. Add the garlic and cook for 30 seconds, then add the tomato, tomato paste, herbs, sugar, and eggplant flesh, and cook, stirring occasionally, over low heat for 8-10 minutes, or until the sauce is thick and pulpy. Salt and Pepper to taste.  Arrange the eggplant shells in a lightly greased baking dish and spoon in the tomato filling. Sprinkle with the mozzarella and bake for 5-10 minutes, or until the cheese has melted.  Leftover Tip:

We had a few left over, so the next day I scooped out the filling (tossing the shells) and heated it with some leftover, plain pasta I had. Topped with a touch of Parmesan cheese – and it was delicious.