A Turkish classic with enough olive oil to make you faint
Set the oven for 180'C
Cut the aubergines in half lengthways. Scoop out the flesh using a knife and spoon. You should be left with aubergine skins in tact. These will be stuffed later.
Roughly chop the scooped out flesh and reserve.
Peel and finely slice the onion. Peel and grate the garlic, using a fine grater.
Skin the tomato, using a tomato peeler and roughly chop the flesh.
Cut the red and green peppers onto 1/2 cm dice.
Juice the lemon. Roughly chop the parsley.
Bring a large saucepan of water to the boil and blanche the aubergine skins for 2 minutes. Allow them to drain and steam dry, cut side down. Whilst they are cooling, cook the filling.
In a large frying pan add the olive oil and heat gently. Add the sliced onion and cook, slowly, until soft, translucent and sweet. This will take about 10 minutes.
Add the garlic, followed by the diced peppers, aubergine flesh, tomatoes and cinnamon. Mix well then add sugar, salt, pepper and lemon juice to taste. Cover and cook gently for 10 min. Take off the heat and add the chopped parsley.
Lay the aubergine skins, tightly in an ovenproof dish then fill with the mixture from the frying pan. Cover tightly with tin foil and bake at 180`C for approx. 35 minutes. Allow to cool completely at room temperature before serving.
«Make these the day before, as their flavour improves with time. Serve at room temperature.»