Oven-cooked aubergines

Preparing the aubergines:
1. Cut the aubergines in half lengthways
2. Oven bake them with olive oil and coarse salt
3. Dice the courgettes and peppers
4. Cook them briefly at a high temperature in the oven with the finely chopped onions, garlic, basil, oregano, salt and pepper
5. Scoop out the interior of the aubergines and mix it with the diced vegetables
6. Place the vegetable mixture into the aubergines and garnish with cherry tomatoes
7. Cover the filled aubergines with strips of Comté, grill and leave to brown
8. Serve with a tomato, basil and oregano coulis
Preparing the tomato coulis:
1. In olive oil, cook a finely chopped shallot, 3 diced tomatoes, 1 tablespoon of tomato concentrate, a dash of white wine, salt and pepper
2. Mix together and finish with basil and oregano