Using a small sharp knife, cut an oval shape into the eggplant from just under the stem end to the bottom, extending almost to each side. Now that you have the initial shape cut, go back over your cut line, turning the knife on an angle in order to cut the ½ oval shaped piece out of the eggplant. Remove that oval piece and using a knife or a spoon, hollow out the inside of the eggplant, leaving approximately 1/4 inch of flesh around the edges. Dice 1½ cups of the insides to use below.

Preheat your oven to 350F.

Sprinkle the insides of the eggplants with a pinch of salt, the butter (or a little oil if you like) and sage. Bake on a lined sheet pan for 15 to 20 minutes or until the eggplant has softened, but still holds its structure. Remove from the oven and reserve.

In a small pan over medium-low heat, add the sausage. Use a fork to break up the meat. Once fully cooked, remove the meat from the pan and place into a mixing bowl. Add a tablespoon of oil to the pan and add the onions and garlic. Cook them until they start to become translucent. Add the diced eggplant, another tablespoon of oil and a pinch of salt. Cook the eggplant for several minutes until it starts to soften. Turn the heat off, add a couple of spoonfuls of water to the pan, as well as the chard and celery, then cover with a lid. Once everything has steamed for a couple minutes, add to the bowl with the sausage. Add the prunes, scallions and any sage you might have left. Season with salt and pepper to taste. Mix well.

Fill the hollowed eggplant with stuffing and top with breadcrumbs. Put the stuffed eggplant back into the oven and cook for another 10 to 15 minutes or until hot all the way through.

Serve immediately with your favourite salad.