| How To Cook: |
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1. Put the aubergines in water, boil for about 5 minutes, then drain and dry them, cut in half lengthways and take out some of the pulp.
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2. Add 4 skinned and chopped tomatoes, the parsley, onion, seasoning and aubergine pulp, then stuff the cases with this mixture.
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3. Pour the oil and stock over and around, put the remaining sliced tomato in between and bake in a moderate oven (350°F) for about ˝ hour, until tender.
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4. Garnish with parsley.
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