Portions: People Preperation time: 15min + 30min Tested: Storage/Preperation Shouldn't be stored Catagories: Vegetables
Ingredients
1.0   Aubergine, 1.0   sweet potato, 1.0   red onion, 2.0sticks   celery, 1.0clove   garlic, 2.0tsp   pesto (vegetarian), 50.0g   cheese,

Directions:

o	Pre-heat the oven to 200 degrees centigrade and oil an oven-proof dish.
o	Half-fill a pan with water and put it on the heat. Peel and chop the sweet potato, and cut the aubergine in half lengthways. When the water starts to boil, put the potato in the pan, and the aubergine in a steamer above it. Both take about ten minutes to cook.
o	Chop up the onion and fry very gently in olive oil. Chop the celery and the sun dried tomato and add these to the onion along with the garlic (crushed, chopped, whatever) and the basil. Season with salt and pepper and cook slowly until the potato and the aubergine are ready.
o	After it has steamed for ten minutes, put the aubergine to one side to cool slightly. Drain the potato and add it to the other vegetables, stirring hard to mash it up a bit.
o	Carefully hollow out the aubergine, chopping the removed flesh and adding it to the pan.
o	Put the two aubergine shells in the baking dish and heap the vegetable mixture into them. Cover with grated cheese and bake in the oven for ten minutes

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