This whole dish could very easily be made completely in the oven, making it more hands-free.
I used Isle of Wight tomatoes and aubergines which are currently in season, and are more locally produced with fewer air miles, making them more sustainable as part of Sustainable September.
Serves 4
Ingredients
- 2-3 red onions (300g), diced
- 3 tbsp extra virgin olive oil
- 2 aubergine, diced
- 5 cloves of garlic, finely sliced
- 1kg tomatoes, roughly chopped
- 30g basil
- 570g butterbeans in stock
- 125g mozzarella
- 50g Parmigiano Reggiano
Method
- Preheat the oven to 180°C fan/ 200°C convection.
- In a large ovenproof dish, cook the onions in the olive oil for 5 minutes over a medium heat before adding the aubergine. Cook for a further 5 minutes before adding the garlic*.
- Add the tomatoes and transfer to the oven to cook for 30 minutes till the tomatoes have softened.
- Add the beans with their stock and most of the basil, stir to combine and return to the oven, cooking for a further 10 minutes till the sauce thickens.
- Scatter the mozzarella over the top with half the Parmigiano Reggiano and return to the oven for 10-15 minutes when the cheese has melted and is golden brown. Scatter with the remaining basil and Parmigiano before serving straight away with thick slices of bread.
*Option to do this step in the oven
Per serving (excluding bread): 422kcal/ 21g fat/ 8.8g saturated fat/ 28g carbohydrates/ 15g fibre/ 20g protein