Baked aubergines with cannellini beans

Ingredients

• 2 aubergine
  
  , halved lengthways (leave the stem on)
• 2 tbsp olive oil
  
• 1 onion
  
  , finely chopped
• 2 garlic clove, finely chopped
• 1 thyme sprig, leaves picked
• 400g can chopped tomato
• 400g can cannellini bean
  
  , drained and rinsed
• 25g Parmesan
  
   (or vegetarian alternative), grated

  Method

  1. 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.
  2. 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.
  3. Spoon the beans under and around the aubergine halves. Scatter with Parmesan and bake for 10 mins more until golden.
  4. Source: bbcgoodfood.com