STUFFED BRINJALS - (EGGPLANT)

Brinjals and cabbage are my favourite vegetables!!

• 1 onion finely chopped
• 2 rashers bacon de-rinded and chopped
• 25g butter
• 2 medium brinjals
• 1 cup tomatoes peeled and chopped
• ½ teaspoon sugar
• 5ml tomato puree
• salt and pepper
• 1-2 cloves garlic crushed
• 1 cup grated cheese

Fry the onion and bacon in the butter until just beginning to brown. Cut the brinjals in half lengthways and scoop out the flesh, leaving a thin layer inside the skin. Chop the flesh and add to the pan with the tomatoes, tomato puree, seasoning and garlic. Cook gently for about 5 minutes.
Remove from heat and stir in half of the cheese. Spoon into the brinjal shells, place in an ovenproof dish and sprinkle with the remaining cheese. Bake at 200C for 30-40 minutes until tender and the cheese brown. Serve hot.