This is a version of the Turkish dish Imam Bayildi which translated means "The Imam fainted" as the imam or priest was said to be so impressed when he first tried it. The trickiest part of this dish was removing the eggplant flesh from the eggplant halves while leaving the skin intact. After that it was a matter of sauteeing the vegetables and then baking it in the oven. This version adds some cheese and toasted pine nuts to it although you can keep it traditional by omitting these. It is a dish that I find gloriously comforting with the colours and the glistening eggplant halves.