Stuffed Baked Aubergines

This is yet the raw material!

That's one of my favourite recipes, fast and easy
Cut the aubergine lengthwise but leave the top on, open them like a fan and fill them with any vegetables that you like or you have available. I usually use tomatoes, courgettes, onions, peppers (not this time) and Portobello mushrooms. Season with salt, extravergin olive oil and some chillies flakes if you like it hot and put in the oven covered with foil @ 180C for 45 min.
But be careful you don't want them made into a mush!
Before serving remove the foil cover and add on top slices of mozzarella, put under the grill until the cheese is melted and brown.