Pesto Aubergine with italian beans and veg

Method

• step 1

  Preheat the oven to 200C.Finely dice the onion and carrot. To make the aubergine lasagne layers, thinly slice the aubergine lengthways (at least 6 slices).

• step 2

  Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and cook the onion for 3 mins, then add the carrot for 5 mins.

• step 3

  Meanwhile, place the aubergine slices on a baking tray and drizzle with 1 tbsp oil. Place in the oven for 10-15 mins, turning halfway through.

• step 4

  Drain the beans and add to the pan with the onion and carrot. Add the passata, dried herbs and 1/3 of the balsamic vinegar. Season and simmer for 10 mins.

• step 5

  Spread a light layer of tomato pesto on each piece of aubergine before serving.