White Bean And Eggplant Bake

• portioner: Serves 4
• total tid: 1 hour 17 minutes

Ingredienser

3 medium aubergines, sliced lengthways into 1 cm thick slices

3 tbsp olive oil (plus extra for greasing)

1 onion, finely chopped

3 garlic cloves, minced

2 x 400g tins chopped tomatoes

2 tbsp tomato purée

1 tsp dried oregano

1 tsp dried thyme

1 tsp smoked paprika (optional, for depth)

2 x 400g tins cannellini beans (or other white beans), drained and rinsed

Small handful fresh basil, torn (plus extra to serve)

Salt and freshly ground black pepper

150g mozzarella, torn into pieces

50g grated Parmesan (or vegetarian alternative)

1 tsp dried oregano

Instruktioner

Preheat the oven to 200°C (180°C fan). Lightly oil two large baking trays. Lay out the aubergine slices, brush with olive oil on both sides, season with salt, and roast for 20–25 minutes until soft and lightly golden, turning halfway through.

In a large frying pan, heat 2 tbsp olive oil over medium heat. Add the onion and cook for 8–10 minutes until soft and golden. Stir in the garlic and cook for another minute.

Add the chopped tomatoes, tomato purée, oregano, thyme, paprika, and a pinch of salt and pepper. Simmer gently for 15–20 minutes, stirring occasionally, until thickened. Stir in the beans and fresh basil.

Lightly grease a medium ovenproof dish. Spread a thin layer of tomato-bean sauce on the bottom, then add a layer of roasted aubergine. Continue layering until everything is used up, finishing with a layer of sauce.

Scatter over the mozzarella and Parmesan, then sprinkle with dried oregano. Reduce the oven to 190°C (170°C fan). Bake uncovered for 25–30 minutes, until bubbling and golden on top.