Ingredients

• 1 aubergine
• approximately 350-400g/12-14oz
• 3 ripe tomatoes
• chopped
• 1 onion
• finely chopped
• 1 clove garlic
• crushed
• 1 tbsp torn fresh basil leaves
• 2 tsp sun-dried tomato paste
• 6 anchovy fillets
• drained
• 1 tbsp small capers
• drained
• 150g/5oz mozzarella
• drained
• 1½ tbsp fine fresh breadcrumbs
• 2 tsp parmesan (Parmigiano Reggiano)
• freshly grated
• 2 tbsp olive oil
• 8 basil leaves
• lightly oiled
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4. First of all
• wipe the aubergine and trim off the stalk end
• then use the very sharpest knife you have to cut it lengthways into 8 thin slices about 5mm/¼in thick. When you get to the bulbous sides these slices should be chopped into small pieces and kept aside for the filling.
• Now arrange the slices of aubergine in rows on the baking sheet
• then brush each slice lightly with olive oil and season with salt and pepper. Pop them into the oven on a high shelf and let them pre-cook for 15 minutes
• by which time they will have softened enough for you to roll them up easily.
• Next pour boiling water on the tomatoes and after 1 minute drain and slip the skins off. Then cut each tomato in half and
• holding them in the palm of your hand
• gently squeeze them until the seeds come out - it's best to do this over a plate or a bowl! Now using a sharp knife
• chop the tomatoes into approximately 5mm/¼in dice.
• Now heat 1 tablespoon of the oil in a large solid frying pan and fry the onion
• chopped aubergine and crushed garlic for about 5 minutes. Then add the chopped tomatoes
• torn basil leaves and tomato paste and continue to cook for about another 5 minutes. Give everything a good seasoning and add the chopped anchovies and capers. Then remove the pan from the heat and let the mixture cool slightly.
• Now chop the mozzarella into very small dice. As soon as the aubergines are cool enough to handle
• sprinkle each one with chopped mozzarella
• placing it all along the centre of each slice. On top of that
• put an equal amount of stuffing ingredients
• leaving a border all round to allow for expansion. Roll up the slices and put them in the baking dish
• making sure the overlapping ends are tucked underneath.
• Finally brush each one with oil
• combine the fresh breadcrumbs and grated parmesan
• sprinkle the mixture over them
• pop a basil leaf on top
• then bake in the oven at the same temperature for about 20 minutes and serve immediately.