Mozzarella, Cannellini Bean & Aubergine Bake Recipe

Ingredients

3 aubergines
2 onions
2 garlic cloves
A handful of flat leaf parsley
250g cherry tomatoes
1 tbsp Italian herb blend
2 x 400g tins of cannellini beans
330ml cherry tomato passata
125g mozzarella

Prep: 15 mins | Cook: 40 mins

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Method

1. Warm your oven to 220°C/Fan 200°C/Gas 7. Trim the green tops off the aubergines, then chop the aubergines lengthways into 1cm-thick slices. Arrange the aubergine slices in 1 or 2 large roasting tins, making sure they don’t overlap.

2. Drizzle 2 tbsp oil over the aubergine. Turn the aubergines in the oil to coat, then slide the tins into the oven and bake for 20-25 mins, till the aubergines are tender and golden.

3. Meanwhile, peel and finely chop the onions. Peel the garlic cloves and thinly slice them. Finely chop the parsley stalks. Roughly chop the parsley leaves but keep them separate from the stalks. Halve the cherry tomatoes.

4. Pour 2 tbsp oil into a large pan and warm over a medium-high heat. Slide the onions, garlic, parsley stalks and cherry tomatoes into the pan. Add the Italian herb blend and stir well. Pop a lid on the pan and fry the veg for 6-8 mins, stirring occasionally, till starting to soften.

5. Drain the tins of cannellini beans and add them to the pan. Pour in the passata and add 100ml water. Add half the chopped parsley leaves. Bring the sauce to the boil, then simmer gently for 5 mins. Taste the sauce and add a pinch of salt and pepper or a pinch of sugar, if it needs it.

6. The aubergine slices should be soft by now. Arrange a third of the cooked aubergine slices in an ovenproof dish. Spoon over a third of the cannellini bean sauce. Repeat the layering till all aubergine slices and sauce have been used. Tear over the mozzarella. Slide the dish into the oven and bake for 20 mins, till golden and bubbling.

7. Serve the cooked aubergine and cannellini bean bake on warm plates, garnished with the remaining parsley.

8. Get Ahead You can assemble the bake the night before you want to serve it. Complete the recipe until the middle of step 6, till the aubergines and sauce are layered up. Cool and store in the fridge, ready to bake for 20-30 mins till browned.

9. 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.