Start this recipe by blanching the aubergines in hot water for 2 minutes, to help soften the flesh. Remove from the hot water and allow to cool before slicing them in half. Scoop out the flesh, chop it up roughly and put aside along with the skins. Next, prepare the filling by heating a tablespoon of oil in a large pan and soften the onion and garlic together for 2 minutes. Add in the chopped aubergine flesh and continue to cook for another minute. Add in the tomato puree, capers, tuna, half the water and season well with salt and pepper. Leave on a low heat to cook for a further 5 minutes. When ready, stir in the Parmesan cheese, 2 tablespoons of mixed herbs and the beaten egg. Lay the sliced potatoes in a large baking dish and pour over the remaining water. Drizzle over the remaining tablespoon of olive oil, sprinkle over the chopped rosemary and season well with pepper and salt. Place the aubergine skins on top of the potatoes. Using a large spoon, stuff the aubergine skins with the prepared filling. Place the dish in a hot oven at 200`c, and cook for25 minutes, or until the filling is a golden and crunchy.

Suggested accompanying wine: DELICATA Victoria Heights Chardonnay D.O.K. Gozo