Use a sharp knife to level off the bottoms of the tomatoes so that they can stand up on a flat surface. Heat the olive oil in a large frying pan set over a medium heat until hot. Sweat the onion for 5-6 minutes, stirring frequently.
Add the eggplant and red pepper and continue to cook for 6-7 minutes until the eggplant is soft. Remove from the heat and season to taste. Stir through the parsley. Spoon into the insides of the tomatoes. Arrange in lines on serving plates and replace the tops before serving.
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