Stuffed Eggplant (Aubergine)

If you'd prefer a vegetarian version of this recipe, simply omit the chorizo and add in cannellini beans and a touch of chilli instead.

Ingredients

• 1 large eggplant (aubergine)
• 1.5 tbsp. olive oil
• ½ small onion
• 2 cloves garlic
• ¼ red capsicum (bell pepper)
• ½ can dice tomatoes (or 2 tomatoes, chopped)
• ½ chorizo sausage, diced
• ¼ cup water
• Sprinkle rosemary
• S&P

Method

1. Preheat oven to 200C (400F)
2. Cut eggplant in half, length ways.  Cut stalk off also.
3. With a small knife cut middle of eggplant, spoon out the centre and set aside. 
4. Spray with olive oil spray all over the eggplant and season with salt and pepper.
5. Bake in oven on a tray lined with baking paper, for 30 mins.
6. While this is bakingheat a small frypan heat 1 tbls. olive oil and sauté the onion and capsicum for 5 mins.  Add chorizo and cook a further 5 mins.  Add garlic, cook 1 more min.
7. Turn down the heat and add the tomatoand water sprinkle with rosemary and season with S & P.  Simmer for 10 mins, turn off heat and set aside until eggplant ready.
8. After 30 mins, take the eggplant out of the oven and spoon the mixture in and bake a further 20 mins. 
9. Serve with crumbled feta on top.