Ratatouille Style Aubergine and Butter Beans

Pop the aubergine onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano and season with salt and pepper, then toss to coat. Spread out in a single layer.

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

In the meantime, halve the ciabatta.

Meanwhile, drain and rinse the butter beans in a sieve.

Pop a large saucepan on medium-high heat and add the passata, butter beans, sun-dried tomato paste, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

Stir together and bring to a boil, then reduce the heat. Leave to gently simmer until slightly thickened, 5-6 mins, then cover and set aside for later.

When the aubergine has finished roasting, pop the stew back on a medium heat.

Stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins, along with the roasted aubergine and butter (see pantry for amount).

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

If you're using the toaster, toast the ciabatta in your toaster until golden. 

If you're using the oven, pop them into the oven to warm through, 2-3 mins.

Once toasted, drizzle over some oil, then cut the ciabatta halves diagonally into triangles.