Mozzarella, Cannellini Bean & Aubergine Bake Recipe

Ingredients

2 aubergines
1 onion
2 garlic cloves
A handful of flat leaf parsley
250g cherry tomatoes
1 tsp dried oregano
400g tin of cannellini beans
690g tomato passata
100g mozzarella

Prep: 15 mins | Cook: 40 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the aubergines and dice them into 1cm-thick cubes. Trim, peel and finely chop the onion. Peel and crush or finely grate the garlic cloves. Finely chop the parsley stalks. Finely chop the parsley leaves, but keep them separate from the stalks. Halve the cherry tomatoes.

2. Warm 2 tbsp olive oil in a large casserole dish or heavy-based pan on a medium heat. Add half the aubergine cubes and season with a pinch of salt and pepper. Fry for 8-10 mins, turning often, till tender and browned. Scoop the cooked aubergine into a bowl. Add another 2 tbsp olive oil to the pan. Repeat with the remaining aubergine. Scoop the remaining aubergine into the bowl and set aside.

3. Reduce the heat under the pan to low. Add 1 tbsp olive oil and the onion. Season with a pinch of salt. Fry for 5-8 mins, stirring, till glossy and lightly golden. Add the tomatoes and fry, stirring occasionally, for 5 mins. Add the garlic cloves, parsely stalks and dried oregano. Fry, stirring, for 1 min till aromatic.

4. Return the aubergine to the pan. Drain and rinse the cannellini beans. Tumble them into the pan. Pour in the passata and add half the chopped parsley leaves. Bring the sauce to the boil, then reduce the heat slightly and simmer gently for 5 mins. Taste the sauce and add a pinch of salt and pepper or a pinch of sugar, if you think it needs it.

5. Drain the mozzarella. Tear chunks of the mozzarella on top of the aubergine mix. Drizzle over a little olive oil. Season with a pinch of pepper. Slide the dish into the oven and bake for 20 mins till golden and bubbling.

6. Spoon the aubergine bake onto 4 warm plates. Garnish with the remaining parsley leaves and serve.

7. Love your leftovers
The bake will keep for up to 3 days in the fridge either in the dish, covered with food wrap, or in airtight tubs. Reheat in the microwave or in the oven, loosely covered with foil to protect the top from burning, till piping hot.