Stuffed aubergines recipe

• 2 aubergines
• 1 red pepper, cut into chunks
• 1 tbsp & 1 tsp olive oil
• 1 onion, diced finely
• 2 cloves garlic, crushed
• 400 g (14.1oz) can chopped tomatoes
• 2 tsp ground cinnamon
• 1 pinch sugar
• 2 tbsp fresh coriander, chopped
• 1 pinch black pepper
• 40 g (1.4oz) toasted pine nuts
• 100 g (3.5oz) cooked brown rice
• 25 g (0.9oz) butter substitute

1. Halve the aubergines lengthways and scoop out most of the flesh leaving a 1cm ( 1/2 inch) shell.
2. Arrange on an oiled baking sheet with the pepper and sprinkle with 1 teaspoon of oil.
3. Roast in preheated oven to 180C/gas mark 4 for 30 minutes.
4. Heat remaining oil and saute onion and garlic until soft, then add the tomatoes, cinnamon and sugar.
5. Season with pepper and simmer until reduced by half.
6. Chop aubergine flesh and add to sauce with coriander and pine nuts and cook for a further 10 minutes.
7. Mix with the cooked rice and roasted peppers and the butter substitute.
8. Stuff into aubergine shells with tomato mix and serve.

aubergines, red pepper, olive oil, onion, garlic, tomatoes, ground cinnamon, sugar, fresh coriander, black pepper, nuts, brown rice, butter

Taken from www.lovefood.com/guide/recipes/46086/stuffed-aubergines-recipe (may not work)