A tasty vegetarian luncheon dish, Auber-gines Farcies Provencale (oh-bair-jeen fahr-see proh-von-sahl) is easy to make and inexpensive when aubergines are in season.
4 aubergines water
2 tablespoons olive oil
2 small onions, chopped
2 cloves garlic, crushed
4 large tomatoes, blanched, peeled and chopped
12 green olives, stoned 2 teaspoon salt freshly ground black pepper 2 oz. grated cheese 1 oz. cup dry breadcrumbs 1 oz. butter
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Put the aubergines in a large saucepan. Cover them with water and bring to the boil. Cover and cook over low heat for 15 minutes. Drain the aubergines and cut them in halves lengthways. Scoop out the pulp carefully, leaving shells l-inch thick. Set aside.
Heat the oil in a large frying-pan over moderate heat. Add the onions and cook slowly until they are soft but not brown.
Add the garlic, tomatoes, olives, aubergine pulp, salt and 4 grindings of pepper. Simmer for 10 minutes, stirring occasionally.
Fill the aubergine shells with the mix-ture, sprinkle with the cheese and bread-crumbs, dot with the butter and place in an ovenproof dish. Bake for 30 minutes or until brown. Serve hot.