After that time, take them out and carefully scoop out the flesh with a spoon, then chop it with a knife.

NextIn a frying pan, gently fry the onion in a little oil, add the garlic and sauté briefly. Add the carrot and peppers cut into small pieces.

In a frying pan, gently fry the onion in a little oil, add the garlic and sauté briefly. Add the carrot and peppers cut into small pieces.

NextAfter a few minutes, when the peppers are fairly soft, add the diced courgette. After 4 minutes, add the aubergine flesh and stir well.

After a few minutes, when the peppers are fairly soft, add the diced courgette. After 4 minutes, add the aubergine flesh and stir well.

NextAdd the tomato with the chives, salt and spices and let it cook over a low heat.

Add the tomato with the chives, salt and spices and let it cook over a low heat.

NextMake the béchamel: melt the butter, add the flour and let it toast, then add the hot milk little by little until it thickens. Finally, add the salt and nutmeg and stir. Add 3 tablespoons of the béchamel to the vegetable filling.

Make the béchamel: melt the butter, add the flour and let it toast, then add the hot milk little by little until it thickens. Finally, add the salt and nutmeg and stir. Add 3 tablespoons of the béchamel to the vegetable filling.

NextFill the aubergine skins with the vegetables, cover with béchamel and top with grated cheese.

Fill the aubergine skins with the vegetables, cover with béchamel and top with grated cheese.

NextBake at 180° for about 20 minutes, plus 5 more under the grill.