Heat oven to 220C/200C fan/gas 7.
Slice the aubergines in half lengthways,
leaving the stem intact. Using a small
knife, cut a border inside each aubergine
about ½-1cm thick. Using a teaspoon,
scoop out the aubergine flesh, so
that you have 4 shells. Brush these
with a little of the oil, season and place
in a baking dish. Cover with foil and
bake for 20 mins. Chop the flesh and
place to one side.
Meanwhile, add the remaining oil
to a non-stick frying pan. Tip in the onion
and cook until soft. Add the chopped
aubergine flesh and cook through. Tip
in the garlic and tomatoes and cook
for 3 mins more. Stir in olives, basil,
mozzarella and seasoning.
When the aubergine shells are tender,
remove from the oven and reduce heat
to 200C/180C fan/gas 6. Pile stuffing
into shells, sprinkle with breadcrumbs
and drizzle with a little more oil. Bake
for 15-20 mins, until the cheese is
gooey and the breadcrumbs are golden.
Serve with a green salad.