A good substantial supper, vegan but not just for vegans, you could make it ahead and reheat easily.
Serves 2
1 aubergine, halved lengthways (leave the stem on)
1 small butternut squash, chopped (no need to peel)
2 small red onions, cut into quarters
3/4 tablespoons olive oil
2/3 cloves garlic, sliced
1 red chilli, chopped
sprig of thyme
400g can chopped tomato
125ml vegetable stock
200g black eye or haricot beans, cooked
sea salt and black pepper
Heat oven 200c Gas 6
Using the tip of a knife, score the cut side of the aubergine with a criss-cross pattern. Heat a pan and place the cut side of the aubergine down on the hot pan with just a little oil, leave until nicely browned. Remove from the pan and set aside. Meantime brush the butternut squash and red onion with a little olive oil, season tip on to a baking tray and roast in the hot oven for 20/30 minutes. Heat the pan again with oil and garlic, keep a few slivers of garlic aside and place them in the aubergine slits. When the garlic is just golden, add the chilli, thyme, tomatoes, stock and beans, season well. Simmer for a few minutes, then pour into a baking dish, add the butternut squash, red onion and aubergine on top. Bake in the hot oven for 15 minutes or until all the vegetables are just cooked. Drizzle with a little more olive oil just before serving and check the seasoning. Lots of crusty bread to mop up the lovely juices.
