Bolognese Stuffed Eggplants

BOLOGNESE:--
2 tbsp rice bran oil
2 brown onions, fine chopped
3 garlic cloves, crushed
1 large carrot, fine chopped
1 orange capsicum, fine chopped
2 celery stalks, fine chopped
750 g beef mince
1 tbsp SIDS GARLIC SAUCE
800 g diced tomatoes
¾ cup beef stock
2 tbsp tomato paste
EGGPLANT:--
4 (500 g each) eggplants
Cooking oil spray
⅔ cup shredded fresh basil leaves
1 cup grated parmesan
Small fresh basil leaves, to serve

BOLOGNESE: Heat oil in a large saucepan. Add onion, garlic, carrot, capsicum and celery. Sauté for 5 minutes until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes until browned. Add tomatoes, SIDS GARLIC SAUCE, stock and paste. Boil then simmer, covered, for 30 minutes. Remove cover. Simmer for 20-25 minutes until thickened.
Meanwhile, preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
EGGPLANT: Pierce eggplant several times with a fork, spray all over with oil then place on prepared tray. Bake for 40 minutes until tender. Cool slightly then cut eggplants in half lengthways. Using a spoon, scoop flesh, leaving a 1 cm border. Finely chop.
Combine bolognese, shredded basil and chopped eggplant in a medium bowl. Place eggplant halves on baking tray. Spoon bolognese mixture into eggplant. Sprinkle with parmesan. Bake for 20 minutes until heated through. Serve sprinkled with basil leaves.