Preparation time: 20 minutes
Cooking time: 60 minutes
Ingredients (serves 2):Method: 1-Preheat the oven to 180 C.
2-Cut the aubergine in half lengthways and scoop out the inside flesh.
3-Chop the aubergine flesh, carrot, leek and tomatoes into small pieces then fill it all into the two aubergine halves.
4-Place into an ovenproof dish and season with salt and pepper. Sprinkle parmesan and drizzle olive oil over the top.
5-Cover dish with aluminium foil to prevent from drying out. Cook in the oven at 180C for 60 minutes. Serve immediately.