How to make 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)