A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese
Prep:5 mins
Serves 2
2 aubergines, halved lengthways (leave the stem on)2 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 thyme sprig, leaves picked400g can chopped tomato400g can cannellini bean, drained and rinsed25g parmesan (or vegetarian alternative), grated
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Spoon the beans under and around the aubergine halves. Scatter with Parmesan and bake for 10 mins more until golden.
