Alpine Aubergines

(SERVES 4)

• 2 large aubergines (eggplants), halved lengthways and stalks removed
• Salt and freshly ground black pepper
• 25 g/1 oz/2 tbsp low-fat spread, melted
• 1 red (bell) pepper, chopped
• 1 onion, chopped
• 175 g/6 oz cherry tomatoes, halved
• 10 ml/2 tsp chopped basil

To Serve:

• Mixed Green Salad

Sprinkle the aubergines with salt and leave to stand for 30 minutes. Rinse, then dry on kitchen paper. Place in a roasting tin (pan). Brush with a little of the melted low-fat spread. Bake in a preheated oven at 200degree C/400degree F/gas mark 6 for 35-40 minutes or until tender. Scoop out most of the flesh. Leaving a wall about 1 cm/ ½ in thick. Chop the scooped-out flesh. Put half the remaining low-fat spread in a frying pan (skillet) and fry (sauté) the pepper and continue cooking for 2 minutes. Pile into the aubergine pulp and a little salt and pepper and continue cooking for 2 minutes. Pile into the aubergine shells. Arrange the cheese and tomato slices in alternate rows along the tops. Drizzle with the remaining low-fat spread and sprinkle with the basil. Return the oven for 20-25 minutes until the tomatoes and cheese are sizzling and soft. Serve straight away with Mixed Green Salad.