4 aubergines (eggplant)
50 g (2 oz) 1/4 cup butter
1 onion, chopped
100 g (4 oz) 2 cups mushrooms, chopped
2 tomatoes, skinned, seeded and chopped
25 g (1 oz) 2 tbsp breadcrumbs
Salt and pepper
100 g (4 oz) 1/4 lb ham, chopped
Cut the aubergine in half and scoop out the centres.
1. Heat half of the butter in a large pan and fry the onion and mushrooms for 4 minutes.
2. Add the tomatoes and cook for 5 minutes, stirring. Sprinkle over the breadcrumbs and season with the salt and pepper.
3. Stir in the ham and the chopped flesh from the centre of the the aubergines.
4. Pile the mixture into the aubergine cases, dot with the remaining butter and bake for 1 hour at 180°C (350°F) Gas mark 4.