Stuffed Aubergines (Eggplant)

Halve the aubergines. Remove half their flesh leaving 6 firm aubergine shells. Chop the flesh that has been cut away with the anchovy fillets, black olives, parsley, garlic and capers. Season with pepper, oregano or marjoram. Mix the breadcrumbs with enough milk and water to make a crumbly paste. Add the chopped ingredients. Sprinkle inside the shells with salt before adding the stuffing. Bake at 160 °C/325 °F/Gas Mark3 for and hour.

*Contributed by my friend Julie aka Madness:) Thanks Julie!