Halve the aubergines lengthways, without peeling them, and poach them for 10 minutes.
Drain, and allow to cool.
Scoop out the halves of the aubergines with a spoon, and arrange the outside in an uncovered saucepan containing some oil.
Simmer for 30 minutes.
In another saucepan, in a very little water, simmer gently till tender a mixture of } lb.
of onions, chopped, the scooped-out parts of the aubergines, a thick puree of fresh tomatoes, and enough soft bread to bind the mixture.
Add seasoning.
Fill the cooked, cold, scooped-out aubergines with this stuffing, which has also been allowed to get cold.
Garnish with black olives, and pour over them the oil in which the aubergines were cooked, and a little lemon juice.
Quartered hard-boiled eggs can also be added as decoration.