Harissa Roasted Aubergine and Butter Bean Traybake

Ingredients

• 2 aubergines
• 800 g tinned butter beans
• 3 tbsp rose harissa paste
• 400 g tinned chopped tomatoes
• 2 red peppers
• 4 clove garlic cloves
• 4 tbsp olive oil
• 15 g fresh mint
• 1 lemon

Method

1. 1

   Preheat the oven to 210°C (fan 190°C). Cut the aubergines into 3cm chunks and slice the red peppers into strips.

2. 2

   Toss the aubergine and peppers with the olive oil and harissa paste in a large roasting tray. Roast for 20 minutes until softened and starting to char.

3. 3

   Add the drained butter beans, chopped tomatoes, and crushed garlic to the tray. Season generously and stir to combine.

4. 4

   Return to the oven for a further 20 minutes until the sauce is thick and bubbling and the aubergine is completely tender.

5. 5

   Squeeze over the lemon juice and scatter with fresh mint leaves before serving. Serve with flatbreads or crusty bread if desired.