DAILY DINNERS

First make the tomato coulis: empty the canned tomatoes into a small pan and bring to a simmer. Cook until the liquor reduces and the tomatoes start to break up and thicken. If you like, you can use a balloon whisk to give the sauce a smooth texture. Reduce to a coating consistency, then stir in the ketchup. This will give the sauce a sweeter and spicier flavour and also help the tomato coulis to bind. There is no need to strain the sauce for this dish, but you can do so if you prefer a smooth finish. Season with salt and pepper and set aside while you prepare the aubergines.

On the flesh side, use a good sharp knife to cut a deep border 5mm from the aubergine skin. Scoop out the flesh with a spoon and reserve. Cook the shells, by either baking or grilling until just tender. To bake, sprinkle with salt, pepper and a little olive oil and cook in a preheated oven at 200C/fan oven 180C/Gas 6 for 15-20 minutes until just cooked. To grill, season and oil as for baking and put under a preheated grill; cook for 6-8 minutes on each side.

Next make the filling: chop the aubergine flesh into 1cm dice. Heat the two teaspoons of olive oil in a large frying pan or wok and throw in the onion or shallots. Cook for 2-3 minutes until slightly golden, then add the diced aubergine and the mushrooms. Cook for a further 2-3 minutes, then add the diced tomatoes. Cook for a few minutes more until all the ingredients are tender.

Now add some of the prepared coulis to the filling to give a binding consistency: 4 or 5 tbsp is enough. Season with salt and pepper to taste. Spoon the filling into the shells, packing it in.

In a bowl, mix the melted butter with the breadcrumbs, Parmesan and parsley, basil and tarragon. Sprinkle loosely over the aubergines.

Now simply slide them under a hot grill and cook until they're golden brown. Put an aubergine half on each serving plate and serve with a simple green salad