Provençal Stuffed Aubergines

Preheat the oven to 200°C (fan 180°C or 400°F). Score the cut face of each aubergine half in a deep crosshatch pattern, cutting to within 1 cm of the skin. Rub the cut surfaces with 2 tbsp of the olive oil and season with ½ tsp of the salt.

Place the aubergines cut-side down on a baking tray lined with parchment. Roast until the flesh is completely tender and the skin is beginning to collapse, about 35 minutes. Remove from the oven and set aside until cool enough to handle.

Scoop the flesh from each aubergine half using a large spoon, leaving a 5 mm shell intact. Roughly chop the scooped flesh and set aside. Place the emptied shells back on the lined tray.

Heat 2 tbsp of the olive oil in a wide, heavy skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent with golden edges, about 10 minutes.

Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden, about 2 minutes.

Add the chopped aubergine flesh and cook, stirring frequently, until any released moisture has fully evaporated and the mixture begins to catch lightly on the pan, about 8 minutes.

Add the crushed tomatoes, herbes de Provence, remaining ½ tsp salt, and black pepper. Cook, stirring occasionally, until the sauce has thickened and is no longer watery, about 10 minutes.

Remove the pan from the heat. Stir in the olives, capers, parsley, basil, and half the grated cheese. Taste and adjust seasoning.

Spoon the filling generously into the aubergine shells, mounding it slightly above the rim. Combine the breadcrumbs, remaining cheese, thyme leaves, and remaining 1 tbsp olive oil in a small bowl, then scatter evenly over each stuffed half.

Return the tray to the oven at 200°C and bake until the topping is deep golden and crisp and the shells are piping hot throughout, about 20 minutes. Rest for 5 minutes before serving.