Stuffed Aubergine Halves

• 2 aubergines
• 2 tablespoons olive oil
• 1 yellow pepper, deseeded and finely chopped
• 1 courgette, finely diced
• 1 bunch spring onion, finely chopped
• 1 teaspoon ground cumin
• 2 medium tomatoes, halved, deseeded and chopped
• 100 g couscous

1. Preheat oven to 180C/350F.
2. Halve aubergines and scoop out all but 1 cm of the flesh.
3. Turn shells upside down on an oiled baking tray, bake for 25 minutes.
4. Finely chop scooped-out aubergine flesh.
5. Heat oil in a frying pan over medium heat.
6. Add aubergine flesh, pepper, courgette, spring onions and cumi.
7. Season and fry for 4-5 minutes, stirring occasionally.
8. Stir in tomatoes and remove from heat.
9. Place couscous in a bowl and pour over 100 ml of boiling water.
10. Stir couscous into aubergine mixture and pile mixture into aubergine halves.
11. Return to the oven for 5 minutes to warm through.

aubergines, olive oil, yellow pepper, courgette, spring onion, ground cumin, tomatoes, couscous

Taken from www.food.com/recipe/stuffed-aubergine-halves-233845 (may not work)