2 aubergines, halved lengthways (leave the stem on)
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 thyme sprig, leaves picked
400g can chopped tomatoes
400g can cannellini beans, drained and rinsed
25g Parmesan (or vegetarian alternative), grated
Heat oven to 220C/200C fan/gas 7.
Using the tip of a knife, score the cut
side of the aubergines with a criss-cross
pattern. Place in a snug roasting dish
or tin. Rub with half the oil, season and
bake for 30 mins or until tender.
Meanwhile, heat the remaining oil in a
frying pan. Add the onion and garlic, and
cook for about 8 mins until soft. Add
the thyme leaves, tomatoes, beans and
half a can of water. Simmer down for
about 8 mins until thick, then season.
Spoon the beans under and around the
aubergine halves. Scatter with Parmesan
and bake for 10 mins more until golden.