Stuffed aubergines with red wine sauce

Serve with a green salad. Serves 2. Cost per meal: Around £4.

Preheat the oven to 200/400/GM 6.
Cut 2 aubergines in half lengthways and criss cross the insides with a knife. Brush them with olive oil and grill for 10 minutes each side until brown and soft.

In a covered pan, fry 2 onions (peeled and finely chopped) for 7 minutes, then add 200g white mushrooms (wiped and chopped) and 2 cloves garlic (peeled and crushed) for another 3 minutes. Scrape the aubergine flesh from the skin and add to the mixture. Add 100g pine nuts, 100g grated vegan cheese and 4 tbsp parsley (chopped). Season. Put the 4 skins in a casserole dish and pile the mixture back into them. Bake for 25 minutes.

For the sauce, fry 1 onion until lightly browned, stir in 2 tsp cornflour, 1 tsp bouillon, 2 tsp redcurrant jelly, 300ml red wine and 300ml water. Simmer until the liquid is reduced by half.