The Independent's journalism is supported by our readers. When you purchase through links on our site, we may earn commission.
How to make tomato, aubergine and bean tray bake
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Tomato, aubergine and bean tray bake
Cook: 60 mins
Serves 4-6
750g new potatoes
2 red onions
2 aubergines
3 garlic cloves
1 tbsp smoked paprika
4 vine tomatoes
A handful of rosemary
400g tin of cannellini beans
400g tin of butter beans
1 vegetable stock cube
100g baby leaf spinach
Sea salt
Freshly ground pepper
2 tbsp olive oil
1l boiling water
Pile your roasting tin high with a chunky jumble of aubergine, red onion and seasonal new potatoes, add soft cannellini and butter beans, and bake them in a rich, smoky tomato sauce infused with garlic, rosemary and paprika.
Preheat your oven to 200C/Fan 180C/Gas 6. Scrub the new potatoes (no need to peel them) and halve or quarter them so they’re roughly the same size. Peel the red onions and slice them into thin wedges. Trim the green tops off the aubergines then cut them into small chunks. Peel and finely chop the garlic.
Tip the prepped ingredients into a large, deep roasting tin. Dust with one tablespoon of smoked paprika and a pinch of salt and pepper. Pour over two tablespoons of olive oil and toss to coat. Slide the tin into the oven to roast for 20 minutes.
Meanwhile, chop the tomatoes into small chunks. Pick the rosemary leaves and finely chop them.
When the veg have cooked for 20 minutes, add the tomatoes and rosemary to the tin. Gently turn everything over to mix and return to the oven for 10 minutes.
Fill and boil your kettle. Drain the cannellini and butter beans and rinse them with cold water. Pour one litre of boiling water into a heatproof jug, crumble in the stock cube and stir to dissolve.
Add the beans and the baby leaf spinach to the roasting tin. Pour over the stock and stir. Return the roasting tin to the oven for a final 20 minutes. The veg should be tender and browned. Taste the sauce and add a little more salt or pepper if needed. Ladle the tray bake into bowls and serve.
Recipe from Abel & Cole (abelandcole.co.uk)
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments