Cut off the green part of the aubergines and then make four slits in each. Bake until tender in a hot oven with plenty of olive oil. Allow to cool a little and then, using one of the slits, open up the aubergine to form a ‘boat‘. Blanch the tomatoes in boiling water, peel and dice finely. Cut the rest of the vegetables into similarly sized cubes. Fry the vegetables, except for the tomatoes, together with the almonds and sultanas in a little olive oil. Then add the tomatoes and cook for a further five minutes. Finally, add the torn basil leaves and season with salt. Fill the aubergines with the mixture and serve.