Roasted Aubergines Stuffed with Tomatoes Recipe

[recipe adapted from "Mainly Vegetables" by Colin Spencer] INGREDIENTS 2 medium or 3 smaller aubergines / egg plants (cut in halves, lenghtwise) 400g tomatoes (chopped) 3-4 garlic cloves (chopped) 3 tbs olive oil 1 tbs dried oregano or basil 2 tbs tomato purée sea salt black peppercorns 100g cheese (sliced) – I used extra mature Cheddar EQUIPMENT brush oven proof dish on baking tray lined with Teflon sheet – I used large Pyrex dish sharp spoon or melon baller to scoop out auberg (...)