Sure; it’s not really a recipe as such - It’s loosely based on a video of an Azerbaijani man making it on an outdoor fire (after having harvested the veg from his garden, rinsed it in the fresh spring/well outside his house, gathering fresh herbs, and so on and so forth), so I did what I could to replicate it.
I cut into the aubergine lengthways, cut the tops off the tomatoes almost all the way but kept them connected, and cut the tops off the peppers,
Put the aubergine into a pan with some olive oil and a bit of water to steam for 15-20 minutes (could have skipped the oil at this stage but I wasn’t sure at that point how exactly I was going to do it),
Scoop out the tomato flesh and reserve, clean out the insides of the peppers,
Sauté some red onion, minced beef or lamb (I just used about 150g that I had leftover from the night before) with whatever fresh herbs are to hand - I used parsley, coriander and thyme, plus some dried oregano and some garlic granules in leu of a clove or two, salt and pepper, plus about a tablespoon of tomato purée and the reserved tomato flesh. I threw in a chopped half red chilli as I had one that needed using. I added a little water too so I could leave the pan unattended to simmer allowing me to make up some couscous to which I added some extra virgin olive oil. Then added that to the meat and onions.
Finally I placed the veg into a dish, stuffed with the meat/couscous and topped the ‘lids’ back over to prevent it drying out. Drizzled with a good glug of olive oil and a sprinkling of salt flakes. Roasted for about 20 min at 200 because I was impatient but would usually have done it for 25-30 min at 180.