Recipe - Stuffed Aubergine

1 Stick celery
1 md Carrot
1 Onion
2 tablespoon Oil or cooking fat
1 pound Minced beef
2 tablespoon Tomato puree
2 tablespoon Flour
8 fl Beef stock made from a cube
Salt and pepper
2 lg Aubergines
2 ounce Each red; green, yellow
; peppers, chopped
A little chopped fresh
ginger
Chopped garlic clove
Finely chopped fresh oregano
2 teaspoon Dijon mustard
4 dr West Indian hot pepper
sauce; (4 to 5)
4 fl Red wine
4 ounce Breadcrumbs; mixed with
grated
; cheese and fresh
; herbs

Wash the celery. Trim and peel the carrot and onion. Dice all three
vegetables finely.

In a medium saucepan, heat the fat over a medium heat. Add the chopped
vegetables and cook, stirring with a wooden spoon, for 23 minutes.

Add the minced beef and break it up with the wooden spoon. Cook the meat,
stirring constantly, until all of it loses its pink colour. Add the tomato
puree and mix in well. Then add the flour and mix well. Make sure that all
the fat has been absorbed by the flour.

Cook the mixture, stirring for a few more minutes to cook the flour
thoroughly. Slowly add the stock, a ladleful at a time, stirring between
each addition. Once all the stock has been added, season sparingly with
salt and pepper. Remember that the stock cube already contains a lot of
salt.

Transfer the mixture to a clean pan. Turn the heat up so that the mixture
bubbles gently. Leave it to cook, uncovered for 2025 minutes. It will
thicken as the liquid evaporates. Check from time to time that the mixture
isn¹t sticking to the pan and burning. If it is add a little water, stir
well, and keep stirring occasionally.

Transfer the mixture to a clean pan. Turn the heat up so that the mixture
bubbles gently. Leave it to cook, uncovered for 2025 minutes. It will
thicken as the liquid evaporates. Check from time to time that the mixture
isn¹t sticking to the pan and burning. If it is add a little water, stir
well, and keep stirring occasionally.

Slice aubergines lengthways and score with the blade of a sharp knife.
Carefully scoop out aubergine flesh chop and keep aside for use in
filling.

Heat a little oil in a pan add chopped peppers, fresh ginger, garlic and
oregano and mix well together. Add mustard, then aubergine flesh and the
few drops of hot pepper sauce. Stir well and add wine. Cook gently for 510
minutes.

Take an aubergine shell and carefully spoon an equal amount of aubergine
mixture into each one. Then add an equal amount of the meat mixture, and
sprinkle with a tablespoon of fresh breadcrumbs and cheesy topping. Place
in a shallow ovenproof dish

Put into hot oven at 200C for about 20 minutes or until the top browns.
Garnish with fresh herbs and serve immediately.

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