Roasted Aubergine Creamy Tomato Beans - RECIPE IN DESCRIPTION

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Roasted Aubergine Creamy Tomato Beans 🍅🍆

By @Nourishing.amy

Ingredients
For the Aubergine:
2 aubergines, in cubes
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
Salt and pepper
For the Beans:
1 tbsp olive oil
1 red onion, small dice
3 garlic cloves, crushed
Herbs and spices: ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp chilli flakes
240g cherry tomatoes, halved
1 tin cannellini beans, drained (240g drained weight)
2 tbsp tomato puree
2 tbsp tomato pesto
1 x 400ml tin full-fat coconut milk
50g baby spinach
2 sprigs fresh basil, leaves only
To Serve:
4 tbsp thick coconut yoghurt
Wholegrains e.g. rice or couscous
Breads e.g. naan, pitta or sourdough
Fresh basil
Pine nuts

Instructions
Preheat the oven to 180ºC/350Farenheit and line a large baking tray with parchment paper. Toss the aubergine with all of the other ingredients and season with salt and pepper. Roast for 30 minutes, tossing halfway through, until sticky and softened.
For the beans, add the olive oil to a large non-stick frying pan and once hot, add the onion and garlic. Fry for 5 minutes, until softened, before adding in the basil and oregano and stirring for 1 minute. Season with salt and pepper.
Pour in the tomatoes, and cook over a medium-high heat for 10 minutes, with a lid on, to soften the tomatoes. Mash them up with the wooden spoon to help soften them.
Now add in the beans, tomato puree, tomato pesto and coconut milk and stir well. Place the lid back on and gently simmer for 10 minutes until warmed through.
Add the spinach to the pan and stir to wilt the leaves before adding in ¾ of the roasted aubergine and stir again.
Ladle into bowls and top with some yoghurt, the rest of the roasted aubergine, some basil and pine nuts. Serve with your favourite wholegrains and breads.
Enjoy straight away, or allow to cool and keep in the fridge in a sealed container for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up to eat.