Aubergine Tomatoes

Published on in dinners

This is so moreish and stewy and just oozes lush flavours – I want more!

 

Serves 4

 

Oven 200c

 

Ingredient

Ingredients

  • 4tbsp oil

     

  • 3 aubergines, halved length ways

     

  • 2 onions, cut in chunks

     

  • 4 garlic cloves, roughly chopped

     

  • 2 bay leaves

     

  • 1 cinnamon stick

     

  • 4 sprigs thyme

     

  • 1tsp all spice

     

  • 1 500g carton passata

     

  • 200ml veg stock

     

  • 1 carton chickpeas

     

  • 1 carton cannellini beans

     

  • 3 tomatoes, chopped

     

  • 170g goats cheese rounds, sliced

Directions

  1. Heat the oven. Put aubergines, skin side down in a large roasting tin. Score each one 3 times, diagonally across the top, drizzle in oil and season. Add the onion and garlic around the edges, rubbing them in oil too. Pop in the oven for 10minutes.
  2. Remove and add the cinnamon, allspice, bay leaves, stock, tomatoes, passata, thyme and beans, return to the oven for another 10mins.
  3. Remove, lay one ring of goats cheese on each aubergine half and return to the oven for a final 10mins. Serve with salad.

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