Ingredients:
Slice the aubergines in half lenghtwise and cook in plenty of water (though not for too long, so that they do not disintegrate). Allow to cool for a while and scoop out the pulp with a teaspoon, being careful not to damage the skin.
Set the pulp aside in a basin and oil a baking tray thoroughly. Mash a tomato and put it into the tray after sprinkling it with salt, pepper and sugar.
Now put the aubergine shells on top of the tomato, fill them with the filling described below and sprinkle with the grated cheese. Bake in an oven preheated to 200°C for about half an hour.
Filling:
Remove most of the seeds from the aubergine pulp and chop it very finely. In a deep frying pan, heat some olive oil ( it should not be smoking hot) and gently sauté the pulped onion. Add the aubergine pulp and the stock cube, stir and fry until all the juice has been absorbed. take the frying pan off the heat, beat the eggs in a bowl, add a cup and a half of grated cheese ( set aside the remainder), and the finely chopped parcely. Put the mixture into the frying pan, stir into the onion and aubergine pulp, add some salt, pepper and sugar and fill the aubergine cases.