Butter Bean and Ditali Ratatouille

Pop the aubergine and red onion onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine and onion on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

Add the courgette to another baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.

Roast the courgette on the middle shelf of your oven until softened and browned, 20-25 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.

When your pan of water is boiling, add the ditali and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Heat a drizzle of oil in a large saucepan on medium heat. 

Once hot, add half the garlic along with the oregano and thyme. Fry until fragrant, 1 min.

Add the butter beans, passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.

Once thickened, remove from the heat and set aside for later. Cover to keep warm. 

While everything cooks, halve the ciabatta. Spread the garlic over the cut side of the ciabatta and drizzle with the olive oil for the garlic bread (see pantry for amount).

When the veg has around 5 mins left, pop the ciabattas onto the courgette tray and bake until golden, 5-6 mins.

Once everything's ready, pop the saucepan with the beans on medium-high heat and heat until piping hot. 

Stir the roasted veg, cooked pasta, half the cheese and a knob of butter (if you have any) through the beans until melted. Add a splash of water if the sauce is looking a little thick.