Aubergine Pirogues (serves 4)

I love this recipe - though I don't follow the quantities - just throw it all in!

2 large aubergines
60 g butter
1 large onion, chopped
1 pepper, chopped (I use red or yellow)
1 celery stick, chopped
175 g peeled prawns (I use raw king prawns)
90 g button mushrooms, chopped
60 g/1 cup soft white breadcrumbs
salt and cayenne pepper
125 g grated cheese

Halve the abuergines and cut out the centres, leaving 1 cm thick shell.  Chop flesh coarsely and set aside.  Cook aubergines in boiling water for 5 minutes then drain thoroughly.  Meanwhile, melt butter in pan, add onion, pepper and celery and cook until softened.  Add aubergine flesh and cook until golden.  Add prawns and mushrooms and cook for 3-4 minutes.

Remove vegetable mixture from heat and stir in breadcrumbs.  Season to taste.  Pile into aubergines and sprinkle with cheese.  Arrange in overnproof dish and bake at 200 for 20-25 minutes.