Ingredients:

3 Small Eggplants
2 Green Peppers (Diced)
85ml Olive Oil
Salt & Pepper
2 Medium Onions (Chopped)
2 Cloves Garlic (Minced)
1 Tablespoon Chopped Parsley
4 Medium Tomatoes (Chopped)

Topping:

1 Cup Chopped Walnuts
3 Tablespoons Wheatgerm
½ Cup Grated Parmesan Cheese
40ml Melted Butter
Cream

Method:

1. Cut the eggplants into halves lengthwise and carefully scoop out the flesh (Don't scoop too close to the skin).
2. Dice the scooped flesh into large pieces.
3. Saute the scooped eggplant pieces and the peppers in half the oil until the eggplant begins to soften.
4. Season to taste with salt and pepper.
5. Divide the mixture into six equal portions and press into the six eggplant skins.
6. Heat the rest of the oil and saute the onions and garlic until the onions are transparent.
7. Add the parsley and tomatoes and mix well.
8. Cook over a low heat for 10 minutes.
9. Spoon the mixture over the six eggplants and press down.
10. Mix together the chopped walnuts, wheatgerm and Parmesan cheese.
11. Add the melted butter and enough cream to make a soft paste and spread on top of each eggplant halves.
12. Put the eggplant halves in a buttered shallow baking dish and bake in a 180°C oven for 45 minutes.