BAKED AUBERGINES WITH CANNELLINI BEANS

BAKED AUBERGINES WITH CANNELLINI BEANS

Serves 2

Syn Free, if using the Parmesan as a HEX.

2 aubergines, halved lengthways (leave the stem on)
1 onion, finely chopped
2 garlic cloves, finely chopped
1 thyme sprig, leaves picked
400g can chopped tomatoes
400g can cannellini beans, drained and rinsed
25g Parmesan, grated

Heat oven to 220C/gas 7.
Using the tip of a knife, score the cut side of the aubergines with a criss-cross pattern. Place in a roasting tin or dish, where the aubergines will fit snugly.
Spray liberally with Frylight, season and bake for 30 minutes or until tender.
Meanwhile, spray a frying pan with Frylight. Add the onion and garlic and cook for about 8 minutes or until soft.
Add the thyme leaves, tomatoes, beans and half a can of water. Simmer for about 10 minutes or until thickened, then season.
Spoon the bean mixture under and around the aubergine halves.
Scatter with the Parmesan and bake for 10 minutes more until golden.