1 aubergine, cut in half lengthwise
1 large courgette, cut in half lengthwise
1 long red pepper, deseeded and cut in half lengthwise
1tbsp olive oil
1 onion, peeled and roughly chopped
2 cloves garlic, crushed
450g (1lb) lean pork mince
3 sprigs fresh thyme
50g (2oz) easy cook long grain rice, cooked
1tbsp tomato puree
400g can chopped tomatoes
1tsp baharat spice
2tbsp fresh basil, roughly torn
olive oil to drizzle
100g (4oz) feta cheese or similar, crumbled
Take the aubergine and courgette, scoop out the centre flesh, leaving at least 1-2 cm rim. Reserve to use in the filling.
Heat oil in a large pan and cook onion and garlic until starting to soften. Add all the remaining ingredients (except oil to drizzle), stir thoroughly together and heat through.
Place vegetable halves of aubergine, courgette and pepper into a large baking pan and spoon into them the pork mince mixture. Drizzle with a little olive oil, cover with foil and bake in the oven for about 40 minutes.
Remove foil and scatter with cheese. Return to the oven for about 10 minutes until vegetables are tender and cheese has slightly melted.
Serve with fresh seasonal salad and crusty bread.
This recipe is suitable for freezing to use at a later date.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.