A favourite recipe for aubergines from ” Mediterranean Cookery” by Claudia Roden.
Cut the aubergines in half lengthways and sprinkle with salt. Set aside for 30 minutes then rinse and pat dry.
Preheat the oven to 200 C, 180 Fan, gas 6. Gently fry the onions and garlic in 3 tbsps oil until soft. Add the tomatoes and green pepper ( if using). Season with salt, pepper and a little sugar. Cook gently for 15 minutes then stir in the parsley.
Quickly shallow fry the aubergines in hot oil enough to seal them, turning to brown on both sides. Drain on kitchen paper.
Make a deep slit along the length of the aubergine halves. Open the slit and spoon in as much of the stuffing as the slit will hold.
Lay the aubergine halves close to each other in a baking dish and garnish with the tomato slices. Pour in enough tomato juice to almost cover the aubergines then bake for about 45 minutes.
Serve at room temperature.