Put the tomatoes in a large bowl, cover with boiling water. Leave to stand for 15 seconds, drain and peel off skins. Halve, remove seeds, chop

flesh.

Melt butter in a frying pan and fry onion for 3 mins. Add tomatoes, sherry, sugar and puree. Stir well, cover, simmer for 5 mins. Season, set aside.

Cut eggplants lengthways into 1/4 inch thick slices. Put in colander, sprinkle all over with salt. Set aside for 20 mins. Rinse well under cold running water, pat dry with kitchen paper. Arrange on greased baking

sheets and brush with olive oil. Broil under a high heat for 12-14 mins, turning once, until charred on both sides.

Preheat oven to 190 °C/375°F/Gas 5. For stuffing, stir together almonds, chilies, coriander, lemon juice and parmesan. Season with salt.

Reassemble eggplants, fan out slices on 2 greased baking sheets. Spoon stuffing over each eggplant fan and cook for 7 mins or until golden.

Meanwhile, put half tomato sauce in a food processor or blender, process until smooth. Put smooth and coarse sauces into one pan and heat gently.

Lift eggplants onto warmed plates using a fish slice and drizzle a little of the tomato sauce over each.