400g tinned chopped tomatoes, drained
1 tablespoon tomato puree
1 medium onion, chopped
Clove or two of garlic
1 teaspoon ground cinnamon
2 tablespoons olive oil
What to do:
Preheat oven to 180C/Gas mark 4
Cut the aubergine in half, lengthways. Scoop out the flesh leaving about a 1cm shell. Cut the flesh into small pieces and set aside.
Place the aubergine skins onto a baking tray, drizzle with a little olive oil and bake for about 30 minutes until soft.
In the meanwhile, heat 2 tablespoons of olive oil in a large frying pan. Add the onion, garlic and chopped aubergine and fry for 5 minutes or so. Chuck in the tinned tomatoes and tomato puree. Stir well and simmer over a low heat for about 20/25 minutes.
By now the aubergine shells should be ready. Remove them from the oven, and spoon in the aubergine/tomato mixture.
Sprinkle the cinnamon on the top and return to the oven.
Bake for a further 20 minutes or so.