Savoury Aubergine (Eggplant) With Cannellini Beans - cooking recipe

Ingredients

400 g potatoes, diced
2 aubergines, thickly sliced
1/2 cup olive oil
4 ripe tomatoes, deseeded and chopped
1 (410 g) can cannellini beans, rinsed and drained
1/2 lemon, zested and juiced
1/2 head garlic, roasted until soft
1/4 cup fresh parsley, chopped
3 -5 sprigs fresh rosemary, chopped
100 g fine green beans, trimmed and cooked
salt & freshly ground black pepper

Preparation

Preheat the oven to 200 C or 400 degrees F.
First place the potatoes in a roasting pan with two tablespoons olive oil, lemon zest and rosemary.
Season, toss well and roast for 30 minutes or until cooked and golden.
Next, brush the aubergine with some of the olive oil, then season with salt and pepper and place on a baking tray.
Cook for 15-20 minutes until golden.
Meanwhile, toss the tomatoes in about one tablespoon of the olive oil, season and set aside.
Heat the cannellini beans, in a small pan with three tablespoons of the olive oil, the lemon juice and garlic.
Season, then mash or puree in a food processor.
Stir in the parsley.
Serve the aubergine on a bed of the bean puree with the green beans and potatoes, topped with the tomatoes.