Aubergine cannellini bean bake

I think I've mentioned before in previous posts that aubergine is somewhat my nemesis. I never seem able to cook it properly - the skin always ends up really tough while the soft middle goes stringy. Luckily those days are finally over as BBC Good Food has the perfect way of cooking it. 

This recipe for baked aubergine in a tomato and cannellini sauce is a perfect weekday dinner and exceptionally healthy - low in calories and high protein from the cannellini beans. 

To make enough to feed 2, you will need

2 aubergines

1 tin of cannellini beans, drained

1 tin of chopped tomatoes

1 tsp dried mixed herbs

1 small onion, finely chopped

1 clove garlic, minced

1 tsp tomato puree 

1 tsp sugar

extra virgin olive oil

Parmesan 

1. Start by preheating the oven to 220 degrees Celsius.

2. Cut the aubergine in half length ways (keeping the stalk intact) and slash the flesh.

3. Place in a snug oven proof dish and drizzle with olive oil. Season with salt and pepper and bake for 30 minutes or until the flesh is soft.

4. In the meantime, fry off the onion and garlic in a little olive oil over a low heat for approximately 5 minutes.

5. Add the tomatoes, tomato puree, mixed herbs and sugar. Season with salt and pepper. Half fill the tomato can with water and add this too. Finally, add the cannellini beans. 

6. Cook over a medium heat for around ten minutes or until the sauce has nicely thickened.

7. Remove the aubergine from the oven dish, pour in the sauce and replace the aubergine. 

8. Grate some parmesan over the top and return to the oven for 5 minutes or until the parmesan is nice and bubbly.

9. Serve with a crisp green salad.

What's your favourite way of cooking aubergine?