Stuffed Aubergines with Tuna and Potatoes

Tender baked aubergines filled with tuna, potatoes, olives, capers and melted Provolone make a simple but seriously satisfying meal.

This rustic recipe brings together everyday ingredients and turns them into something much more substantial: creamy potatoes, savoury tuna, briny olives and capers, oregano and plenty of melted cheese, all baked inside tender aubergine halves.

Serves 4, Preparation time 20 mins, Cooking time about 50 mins

4 medium aubergines (eggplants), about 900 g (2 lb)
3 medium potatoes, about 450 g (1 lb), diced
250 g (9 oz) canned tuna, in olive oil or water, drained
50 g (1¾ oz / about ½ cup) Italian Provolone, grated or diced
½ cup pitted black olives, sliced
2 tbsp capers, drained
1 tbsp dried oregano
2–3 tbsp extra-virgin olive oil
Salt, to taste

Method

Preheat the oven to 200°C (400°F) / Gas Mark 6. Halve the aubergines lengthways, scoop out the flesh and cube it. Season the shells with a drizzle of olive oil and bake for 15 minutes.
Mix the diced potatoes, tuna, aubergine flesh, olives, capers and most of the Provolone with oregano, olive oil, salt.
Reduce the oven to 180°C (350°F) /Gas Mark 4. Fill the aubergine shells, drizzle with olive oil and bake for about 50 minutes, until the potatoes and aubergines are tender.
Top with the remaining Provolone during the final 5 minutes and bake until melted and lightly golden. Rest briefly before serving your Stuffed Aubergines with Tuna and Potatoes.