Serve as a starter for four or a supper dish for two, with some salad and good bread. Strict vegetarians can replace the anchovies with an extra teaspoon of capers.

You will need a large baking sheet (40 x 30 cm), lightly oiled and a baking dish, also oiled.

1. Pre-heat the oven to 180°C.
2. Wipe the aubergine, trim off the stalk and cut lengthwise into 8 thin slices about 5mm thick. chop the side pieces and reserve for the filling.
3. Arrange the slices on the baking sheet brush with oil and season with salt and pepper.place in the oven for 15 minutes until soft.
4. Heat 1 tbsp of oil in a large frying pan and fry the onion, chopped aubergine and garlic for about 5 minutes. Add the chopped tomato, torn basil leaves and sun-dried tomato paste and cook for another 5 minutes. Season and add chopped anchovies and capers.
5. Chop the Mozzarella into very small dice. As soon as the aubergines are cool enough to handle, sprinkle each one with Mozzarella, placing ito all along the centre of each slice. Onto top of that put equal amount of stuffing ingredients. Roll up the slices and place in baking dish.
6. Finally brush each one with a little oil. Combine the breadcrumbs and Parmesan, and sprinkle over the top.
7. Bake in the oven for 20 minutes and serve immediately.