Halve the aubergines lengthways and scoop out the
flesh without breaking the skin. Roughly chop the
flesh.
Heat the olive oil in a frying pan, add the
aubergine shells and sauté on each side for 3-4
minutes.
Place them in a lightly oiled baking dish
and then sauté the flesh until golden brown.
Toast the pine nuts in a dry frying pan over
moderate heat until browned, stirring constantly.
Mix together the chopped tomato, garlic, anchovies,
capers, basil, parsley, half of the pecorino cheese,
the pine nuts, breadcrumbs and aubergine flesh, and
season with salt and pepper.
Spoon the mixture into
the sautéed aubergine shells, piling it high.
Sprinkle with the remaining cheese, then place in a
preheated oven,
200°C
(400°F), Gas Mark 6, and cook for 20 minutes. Serve
hot or cold.