Baked aubergines stuffed with vegetable ratatouille and nuts

That sounds like a delicious and healthy dish! Here's a recipe for Baked Aubergines Stuffed with Vegetable Ratatouille and Nuts:

Ingredients:

For the aubergines:

• 2 large aubergines (eggplants), halved lengthwise
• Olive oil for brushing
• Salt and pepper to taste

For the ratatouille:

• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, finely chopped
• 2 garlic cloves, minced
• 2 medium tomatoes, chopped
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for cooking

For the nut topping:

• 1/3 cup mixed nuts (walnuts, almonds, or cashews), roughly chopped
• 1 tbsp breadcrumbs (optional for a crunchy top)
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp olive oil

Instructions:

1. Prepare the aubergines:

   • Preheat your oven to 375°F (190°C).
   • Scoop out some of the flesh from the aubergines, leaving about a 1 cm (1/2 inch) thick border. Set the scooped flesh aside.
   • Brush the aubergine halves with olive oil, sprinkle with salt and pepper, and place them on a baking sheet.
   • Bake for about 20-25 minutes, until they become tender but not mushy.

2. Make the ratatouille:

   • Heat olive oil in a large pan over medium heat.
   • Add the onion and garlic, cooking until softened.
   • Add the diced zucchini, bell peppers, and the reserved aubergine flesh, cooking for another 5-7 minutes until softened.
   • Stir in the chopped tomatoes, tomato paste, thyme, and oregano. Season with salt and pepper.
   • Simmer for about 10 minutes, allowing the flavors to blend and the mixture to thicken slightly.

3. Stuff the aubergines:

   • Remove the baked aubergines from the oven.
   • Fill each half with the prepared ratatouille, pressing it down gently to fit.

4. Nut topping:

   • In a small bowl, mix the chopped nuts, breadcrumbs (if using), and olive oil.
   • Sprinkle the nut mixture over the stuffed aubergines.

5. Bake again:

   • Return the stuffed aubergines to the oven and bake for another 10-15 minutes, until the top is golden and crispy.

6. Serve:

   • Garnish with fresh parsley and enjoy!

This dish pairs wonderfully with a simple green salad or some crusty bread.