Pesto Aubergine with italian beans and veg

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).

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.

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.

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.

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