Baked Aubergine, Butter Beans and Tomatoes
A low fat and tasty one pot supper, it’s not the prettiest dish but it tastes great!
Serves 1 (easily multiplied), 10 minutes preparation, 40 minutes to cook
- I aubergine (or two small ones)
- 125g tomatoes
- Tin of butter beans
- 1 shallot
- 2 fat cloves of garlic
- 2 springs of fresh thyme (or half a teaspoon of dried)
- 50 mls chicken or vegetable stock
- Olive oil
- 25g parmesan or grand padano grated
- Chopping board and sharp knife
- Tin opener
- Oven proof dish
Open, drain and rinse the butter beans and put them in the dish. Chop the shallot, garlic and tomatoes fairly roughly and add those as well. Strip the thyme leaves from the stem add them (or just add the dried thyme) and finally the stock and then give everything a good stir.
Cut the aubergine(s) in half and score the top in a criss cross fashion then place them on top of the butter bean/tomato mix. Drizzle olive oil over the top of the aubergines and then place in the oven at 200C for 30 minutes.
After 30 minutes take the dish out of the oven and add the grated cheese to the top of each half, then put the dish back in the oven for another 10 minutes then serve when the cheese is melted and crispy.