2 large or 4 small aubergines
4oz dry weight soaked and cooked butterbeans
8oz leeks washed and sliced
1 onion chopped
2 cloves garlic chopped
1 stick celery chopped
1 carrot chopped
2lb tomatoes chopped
Cut aubergines in half score the flesh and bake flesh side up until soft.
Scoop out flesh and retain.
Cook leeks onion garlic carrot and celery in a little oil until soft.
Add tomatoes aubergine flesh and couscous. Cook to thick paste. Add beans.
Pile mixture into the aubergine shells and bake for 15 minutes.
An option would be to top the dish with cheese before baking.
Alternatively serve with home-made melon and nectarine chutney.