450g (1lb) Lean pork mince
1 Aubergine, cut in half lengthwise
1 Large courgette, cut in half lengthwise
1 Long red pepper, deseeded and cut in half lengthwise
15mlsp (1tbsp) Olive oil
1 Onion, peeled and roughly chopped
2 Cloves garlic, squashed
3 Sprigs fresh thyme
50g (2oz) Easy cook long grain rice, cooked
15mlsp (1tbsp) Tomato puree
400g approx Can chopped tomatoes
5mlsp (1tsp) Baharat spice
2 x 15mlsp (2tbsp) Fresh basil, roughly torn
Olive oil to drizzle
100g (4oz) Feta cheese or similar crumbled
Take the aubergine and courgette, scoop out the centre flesh, leaving at least 1-2 cm rim. Reserve to use in the filling.
Heat oil in a large pan and cook onion and garlic until starting to soften. Add all the remaining ingredients (except oil to drizzle), stir thoroughly together and heat through.
Place vegetable halves into a large baking pan and spoon into them the pork mince mixture. Drizzle with a little olive oil, cover with foil and bake in the oven for about 40 minutes.
Remove foil and scatter with cheese. Return to the oven for about 10 minutes until vegetables are tender and cheese has slightly melted.
Serve with fresh seasonal salad and crusty bread