Veal and tomato stuffed eggplant

Veal and tomato stuffed eggplant
Servesé 4 | Prep 20 minutes | Cook 1 hour

2 (320g each) small eggplant, halved lengthvvays
2 1/2 tablespoons olive oil
1 small brown onion, finely chopped
2 garlic cloves. crushed
400g veal mince
1 small red capsicum, finely chopped
2 tablespoons currants
2 tablespoons chopped fresh fIat·leaf parsley leaves
580g jar tomato passata
1/4 cup fresh breadcrumbs
2 tablespoons finely grated parmesan

1 Preheat oven to 180°C/160°C fan-forced. Using a teaspoon, remove the flesh from the eggplant halves, leaving a 1cm-thick border. Finely chop eggplant flesh and reserve. Place eggplant halves in a medium roasting pan. Brush with 1 tablespoon oil. Bake for 15 minutes or until just tender.

2 Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add capsicum and reserved eggplant. Cook, stirring, for 4 to 5 minutes or until vegetables startto soften.

 Remove from heat. Season with salt and pepper. Stir in currants and parsley. 3 Remove eggplant from pan. Spoon mince mixture into eggplant. Pour passata into roasting pan. Arrange eggplant on top. 4 Combine breadcrumbs and parmesan in a bowl. Sprinkle over mince mixture. Drizzle with remaining oil. Bake for 25 to 30 minutes or until tops are golden and eggplant is tender. Serve.