Ratatouille Style Aubergine, Pepper & Butter Beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the aubergine, then cut into roughly 2cm pieces. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Step 2

Pop the aubergine onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast the aubergine on the top shelf until so and golden, 25-30 mins. When the aubergine is halfway through cooking, remove the tray from the oven and add the pepper to the tray. Drizzle with a little more oil, season with salt and pepper, then toss to coat together. Return the tray to the top shelf for the remaining time until so and slightly charred, 14-16 mins.

Step 3

Meanwhile, drain and rinse the butter beans in a sieve. Pop a large saucepan on medium-high heat and add the passata, butter beans, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Stir together and bring to a boil, then reduce the heat. Leave to gently simmer until slightly thickened, 5-6mins, then cover and set aside for later. In the meantime, halve the ciabatta.

Step 4

When the veg has finished roasting, pop the stew back on medium heat. Stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins, along with the roasted veg and butter (see pantry for amount). Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Step 5

Meanwhile, halve the ciabatta. If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins. Once toasted, drizzle over some oil, then cut the ciabatta halves diagonally into triangles.

Step 6

When everything's ready, share the stew between your serving bowls. Drizzle on the pesto and crumble over the Greek style salad cheese. Serve the ciabatta triangles alongside for dipping.