PREPARE: Heat the oven to 200°C / 400°F / Gas mark 6. Use a vegetable peeler or small, sharp knife to peel the eggplants in wide strips (like a zebra!).

ROAST THE EGGPLANTS: Poke plenty of holes into the eggplants with a fork, then brush generously with the oil. Place on a rack set over an oven tray and roast in the preheated oven for 30-40 minutes, until tender.

MAKE THE STUFFING: While the eggplants are roasting, heat the olive oil and butter in a frying pan. Gently cook the onion and pepper for 5 minutes until beginning to soften. Add the tomatoes and garlic to the pan and cook for 5 minutes, using a wooden spoon to break up the tomatoes gently.

FLAVOUR THE SAUCE: Add the passata, oregano, sugar, pul biber and half the parsley to the pan, season generously with salt and pepper and cook for a further 5-10 minutes until reduced and thickened.

STUFF THE EGGPLANTS: When the eggplants are cooked and soft, remove them from the oven and place them in an oven-proof casserole dish. Cut a long slit down the length of each eggplant, then use two forks to pull apart the sides and to mash the soft eggplant flesh a little. Divide the tomato filling between the eggplants. If there is any leftover, spoon it into the dish.

ROAST THE STUFFED EGGPLANTS: Stir the tomato paste together with 250ml (1 cup) of warm water and pour over and around the eggplants. Drizzle over a generous amount of olive oil, then return to the oven for a further 45 minutes.

SERVE: Serve warm or at room temperature, garnished with the remaining parsley and a squeeze of lemon juice.