250 g pork neck (or lamb)
2 aubergines
1 onion
1/2 red pepper
2 tbsp chopped tomatoes
2 garlic cloves
1/2 tsp summer savory
1/2 tsp sweet paprika
2 tbsp red wine
8 tbsp oil
1 tsp salt, to taste
Cut the pork into small cubes and finely chop the onion. Mix the meat with 1 tsp salt and the onion. Add 2 tbsp oil and marinate for 30 minutes, or preferably overnight.
Halve the aubergines lengthways. Score and salt the flesh. Leave for 30 minutes to release the bitter juices. Rinse and dry thoroughly with a cloth.
Finely chop the red pepper and garlic. Heat 4 tbsp oil in a frying pan. Fry the aubergines cut-side down over medium heat for 5 minutes.
Fry until golden brown. Remove, cool slightly and scoop out the flesh with a teaspoon.
Add another 2 tbsp oil to the pan. Fry the marinated meat with the garlic and red pepper over high heat for 5 minutes. Stir in the paprika, savory, wine and tomatoes. Cook for 1 minute, then mix with the finely chopped flesh of the fried aubergines.
Fill the aubergine shells with the mixture. Bake in a preheated oven at 180 °C for 40 minutes.
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