• 150g carrot
  • aubergine
  • red onion
  • 200g passata
  • 240g cannelini beans (or any other tinned beans)
  • 2 tbsp balsamic vinegar
  • 1 tbsp tomato pesto
  • 2 tsp oregano


  • 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.

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