Baked aubergine with butternut squash

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.