Filled Mediterranean Eggplant

Heat the oven to 180ºC (160º fan) 350ºF gas 4.

Halve the aubergine lengthways and score the skin with a deep criss-cross pattern, taking care not to go through the skin. Season with salt and pepper and drizzle with a little oil, then put into a baking dish.

Cook for about 30 minutes, until the flesh is soft. Remove from the oven and set aside to cool. Leave the oven on.

Reserve and set aside 1 tablespoon of the oil and heat the remaining oil in a frying pan and gently cook the onion, peppers and garlic for 10-15 minutes, until softened, stirring regularly.

Carefully scoop the flesh from the aubergine, leaving the skin intact. Roughly chop the flesh and add to the vegetables in the pan.

Cook gently, stirring for a further 10 minutes, then add the thyme, half the tomato puree and all the sun-dried tomatoes. Stir, then add the vinegar and remove from the heat.

Stir in the lemon zest and season with salt and pepper.

Spoon the mixture into the aubergine skins and place them in the baking dish.

Whisk together the remaining tomato puree, reserved olive oil and boiling water. Season with salt and pepper and pour into the baking dish, to come most of the way up the aubergine halves.