Lamb Stuffed Aubergines

Heat the oven to 200°C (180° fan) 400°F gas 6.

Cut each aubergine lengthways through the stalk, then score the flesh in a criss-cross pattern, taking care not to cut through the skin. Place on a baking tray and drizzle each half with 1/2 a tablespoon of the oil, season with salt and bake for about 30 minutes, until the flesh is tender but not browned.

Heat the remaining oil in a large frying pan. Add the onion, garlic, peppers, courgette and spices and cook gently for 10 minutes. Add the lamb and cook for 3–4 minutes until the meat is lightly browned. Stir in the tomato passatta and simmer for 5 minutes.

Remove the aubergines from the oven and increase the temperature to to 220°C (200° fan) 425°F gas 7.

Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a wall of flesh about 1cm|/1/2" thick.

Stir the scooped out flesh into the lamb mixture with sea salt and black pepper to taste. Spoon the mixture into the aubergine shells and place on a baking tray.