Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Cut the aubergine in half lengthways. Scoop out the flesh from each half, leaving a rim of around 5mm inside the skin, to make 2 aubergine shells. Roughly chop the scooped-out flesh, and set aside.
2. Place the aubergine shells face down on a baking tray. Bake for 15 minutes, turning halfway through, until starting to soften.
3. Meanwhile, start on the ratatouille. Heat the olive oil in a frying pan and cook the onion and garlic along with a good pinch of salt, for 4-5 minutes. Add the courgette, pepper and aubergine flesh and cook for another 5 minutes, stirring often.
4. Add the passata and simmer on a gentle heat for 10-12 minutes until the sauce reduces and intensifies in flavour. Season.
5. Spoon the ratatouille into the hollowed-out aubergine halves, piling it up a little. Crumble the feta over the stuffed aubergine halves, then bake for 20-25 minutes, until the aubergine has fully softened and the cheese is beginning to turn golden along the edges.
6. While the aubergine is in the oven, make the pesto. Add all the ingredients to a small food processor and whiz to make a coarse pesto. You could also make this in a pestle and mortar, bashing until mixed together; season to taste.
7. Serve the aubergines with the pesto drizzled over the top.