Wash the aubergines, take the end off, then slice in half lengthways. Gently score the flesh making diagonal marks over the flesh. Lightly brush with oil, then bake on a medium heat, cut side up for 20-25 minutes.

Prepare your other ingredients whilst the aubergines are baking. Halve, then slice your onion, then cut again to make shorter slices. Cut your peppers into large bite size chunks (about 16 pieces per pepper). If your plum tomatoes are whole, chop them up (it is easy to do this in the tin, holding your knife parallel to the sides).

Heat a splash (or spray) of oil in a large frying pan, then add the onion and cook until translucent. Add the tomato puree, stir and cook for a minute before adding the chopped tomatoes. Cook for a couple of minutes, adding water as necessary so you have a sauce rather than a dry mix.

Sprinkle over the garlic, basil, oregano, black pepper and paprika and season with salt. Mix in and do a quick taste test. Add more water (from your tomato tin) if necessary.

Scatter the peppers over the top of the tomatoes and allow to cook for 5-10 minutes. I like mine with bite, but feel free to cook them a bit longer if you prefer them softer.

Remove the aubergines from the oven, allow to cool for a couple of minutes, then scoop the flesh out using a spoon. Leave a 0.5-1cm border around the edge. Two choices. Mix the aubergine you have removed into your tomato mix, or set it aside to use in another dish later.

Once you have your aubergine shells, pile the tomato and vegetable mix inside. Sprinkle with nutritional yeast (or cheese) and a bit more black pepper and if you wish. I drizzled a bit of natural yogurt on the top too. Serve!

Enjoy!