5 - 6 Aubergines
3 onions finely chopped
1 garlic clove finely chopped
1 bunch parsley finely chopped
2 tomatoes chopped
1 tsp. tomato paste
1/3 cup warm water
5-6 small chili peppers
olive oil
salt
pepper
Directions
Cut off the stems of the aubergines. Fry the whole aubergine lightly in olive oil. Transfer to baking dish and cut in half lengthwise. Fry chili peppers and set aside. Saute onions, garlic parsley and tomatoes. Fill the aubergines with mixture and place a chili pepper on top of each one. Stir tomato paste into warm water and add salt and pepper to taste. Pour over aubergines and bake in medium oven until heated throughly.
There are slight variations to this recipe.
