Stuffed Aubergines (Nil points sur Mincing Monde)

This sounds quite ordinary but is surprisingly tasty. The pork makes a tasty change from the usual lamb or beef.

2 large Aubergines

250g low fat pork mince

1/2 onion

6 oz mushrooms

1/2 red pepper

1/4 tsp chili powder

salt to flavour

1 tsp granulated sweetener

lg tin tomatoes

Spray and Fry

Take the tops off the aubergines and scoop out the middles with a melon baller leaving a 1/2 cm thickness of flesh to make a shell.

Fry the onions and peppers for 5 minutes then add the chili and salt, the pork and the mushrooms and stir fry until the pork is browned.

Pour in the tomatoes and add the granulated sweetener.

Simmer for 20 minutes

Fill the aubergine shells with the meat mixture (you may have quite a bit left over which will be good with rice, pasta or topped with sliced potatoes and cheese and baked in the oven)

Cook in a hot oven for about half an hour or until the top is beginning to blacken a bit round the edges.

Serve with jacket potatoes and salad.