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1
Slice the stems off the aubergines.
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2
Take 4 strips of peel off each one from top to tail, so which it is striped with purple skin and white flesh.
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3
Place in a basin, sprinkle over 1 generous Tbsp.
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4
of salt, cover with water and leave for an hour to soak, turning occasionally.
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5
Drain the aubergines and dry.
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6
Heat a 2.5cm depth of sunflower oil in a frying pan large sufficient to take all the aubergines (or possibly, if necessary, cook in 2 batches).
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7
Fry the aubergines, turning till browned on all sides and tender (this should take about 15-20 min).
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8
Drain on kitchen paper.
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9
Place in an oiled ovenproof dish and cut a deep slit in each one along its length, without cutting through the ends.
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10
Gently ease open to create a pocket for the filling.
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11
Make the filling while the aubergines are soaking.
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12
Fry the onion in the butter till tender without browning.
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13
Add in the lamb, chilli and some pepper and fry, stirring occasionally for 10 min.
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14
Add in the diced tomato, tomato puree and sugar and cook for a further 5 min.
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15
Pour in 150ml water, season with salt and simmer, covered, for about 1 hour, till the meat is very tender.
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16
Preheat the oven to 200C/400F/gas6.
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17
Fill the aubergines with the meat and pour over any juice which remains in the pan.
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18
Place a slice of tomato and a green chilli (or possibly wide strip of green pepper) on top of each one.
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19
Bake in the oven for 20 min.
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20
Serve or possibly warm hot.
