1.Boil large pot of salted water add the vinegar, add aubergine halves and blanch for 5–7 minutes. Drain and allow to cool.

2.Remove some of the flesh from the aubergines using a teaspoon, in order to hollow them out for the filling.

3. Mince flesh removed set aside.  Heat 3 tbsp of olive oil in a frying pan. Add the crushed garlic. Next, add the aubergine flesh. Fry for 10 minutes.

4.Add another spoonful of oil add the passata. Cover and cook for 20 minutes over a medium heat, or until thickened.

5.Preheat the oven to 200°C/ Line a baking tray with baking parchment and place the aubergines on top, cut-side up

6.Soak the bread in some water and set aside to soften. Drain the bread, and crumble into a large bowl. Add the aubergine flesh, cheese, parsley, eggs, salt and pepper and stir everything until well-combined. Use this mixture to stuff the aubergines

7.Top the stuffed aubergines with tomato sauce to cover and bake for 20 minutes, or until tender all the way through. Serve warm or at room temperature