Ingredients

2 large local aubergines
1 local red pepper, chopped
1 local courgette, chopped
1 onion, chopped
2 garlic cloves, crushed
1 tbsp rapeseed oil
125g mushrooms, chopped
400g can Coop Italian chopped tomatoes
1 reduced-salt vegetable stock cube
1 tbsp Coop Italian tomato purée
250g Coop long grain microwave rice
100g grated mozzarella or Cheddar, or a mix of both

Salad and crusty bread, to serve (optional);

Method

1. Cut the aubergines in half lengthways and scoop out the flesh, leaving a 1cm border, roughly chop the flesh

2. Fry the onion and garlic in the oil for 5 mins, until beginning to soften

3. Add the chopped aubergine flesh, pepper and mushrooms and cook for 4-5 mins more, until starting to turn golden

4. Add the tinned tomatoes, stock cube, tomato purée, courgette and rice, plus 275ml water

5. Stir well, cover with a lid, then simmer for 15 mins, until reduced and the rice is cooked

6. Preheat the oven to 200°C/fan 180°C/gas 6

7. Stir through half the cheese, then spoon the mixture into the aubergine halves

8. Top with the rest of the cheese, then bake for 20-25 mins, until golden

9. Serve with salad and crusty bread, if you like