Aubergine, Courgette and White Bean Crust Bake

• 2large aubergines, cut into 2cm chunks
• 2courgettes, cut into 2cm chunks
• 3 tbspolive oil
• fine salt, to taste
• black pepper, to taste
• 1large onion, finely chopped
• 150gcarrot, coarsely grated
• 3garlic cloves, finely chopped
• 2 tbsptomato purée
• 2× 400g tins chopped tomatoes
• 480gdrained cannellini beans (about 2 × 400g tins), rinsed
• 15gbasil leaves, hand-torn
• 70gfresh breadcrumbs
• 35gvegetarian hard cheese, finely grated

Method

1. 1Heat the oven to 220°C/200°C fan. Put a deep 3-litre baking dish in front of you.
2. 2Toss the aubergine and courgette across two roasting trays with 2 tbsp of the olive oil, fine salt and black pepper. Roast for 25 minutes until the vegetables are soft, browned at the edges and reduced in volume.
3. 3While the vegetables roast, heat the remaining 1 tbsp olive oil in a large sauté pan over a medium heat. Cook the onion and carrot for 8 minutes until soft and sweet-smelling.
4. 4Add the garlic and tomato purée. Cook for 1 minute until the purée has darkened to a brick red colour.
5. 5Tip in the chopped tomatoes and simmer for 12 minutes until the sauce is thick enough to leave a clear trail when you drag a spoon through it. Stir in the white beans, crushing roughly a third against the side of the pan, then cook for 3 minutes until the beans are steaming hot and the sauce is thick and glossy.
6. 6Take the aubergine and courgette from the oven. Fold the tomato and bean mixture and half the torn basil through the roasted vegetables in the baking dish, transferring them from the trays.
7. 7Mix the breadcrumbs, vegetarian hard cheese and remaining basil with a fork, then scatter them evenly over the bake. Bake for 20 minutes until the crumbs are deeply golden and the filling is bubbling at the centre.
8. 8Rest for 10 minutes until the tomato base has settled and holds together when spooned.

Per serving

kcal

351

protein

15.7g

fibre

16.3g

carbs

46g

fat

12g