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1
Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a 1/4 inch rim around each. Reserve 100 g of the scooped out flesh. Place the scooped out aubergine halves on a large baking sheet lined with silicone or parchment paper. Set aside.
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2
In a food processor chop 100 g of the scooped out eggplant flesh and set aside.
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3
Saute onion and garlic, stirring occasionally, for 3-4 minutes in 1 tablespoon olive oil. Add the sausage and saute for 5 minutes over medium heat until thoroughly browned.
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4
Add the chopped eggplant flesh and continue to saute for 5 minutes until the eggplant pieces are soft. Remove from the heat.
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5
Add the tomato puree and spices, stir and combine.
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6
Stuff evenly the scooped out eggplant halves with the sausage mixture. Sprinkle with 1 tablespoon of olive oil and bake in the oven at 200u00b0C for about 30 minutes.
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7
Take out of the oven and top each eggplant with mozzarella slices. Return to the oven and bake for 10 minutes until the cheese has melted.
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8
Serve hot or at room temperature with few tablespoons of tomato sauce.
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9
*For the tomato sauce, briefly saute garlic in olive oil. Add tomato paste, and stir.
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10
Stir in water, red wine, sugar (if needed) and dried basil.
