2 large eggplants
1 large onion
1 red capsicum
1 tsp dried basil
salt and pepper
Preheat the oven to 200ºC. Cut the eggplants in half lengthways, score the flesh in a crisscross pattern and brush liberally with olive oil.
Place the aubergine halves in a shallow baking dish and roast in the oven for 30 minutes.
After the cooking time, remove the aubergine from the oven and scoop out most of the cooked flesh, leaving a sturdy shell. Chop the flesh and set the flesh and shells aside.
Heat the oil in a large frying pan, add the onion, beef and capsicum,...