Italian-style stuffed aubergines | FOODWISE

Ingredients

• 75g wheat or rye berries
• 4 tablespoons olive oil
• 1 onion, chopped
• 3 x 275g aubergines/eggplant (small to medium in size), halved lengthways
• 2 large garlic cloves, crushed
• 2 teaspoons tomato purée
• 550g (approximately 5–6 large) tomatoes, peeled and roughly chopped
• 2 large tinned anchovy fillets, drained, or 1½ heaped teaspoons capers, chopped
• 12 large basil leaves, chopped, plus extra to serve
• 100g mozzarella, grated
• 3 heaped tablespoons grated Parmesan
• 1 tablespoon chopped basil leaves