Vegan aubergine no-parmigiana | Good Food

Ingredients

• 2 tbsp olive oil plus 2 drops for the baking sheets
• 3 aubergines sliced lengthways, about ½cm thick
• 2 onions finely chopped
• 2 garlic cloves finely grated
• 800g chopped tomatoes
• 1 tsp dried oregano
• 1 tbsp balsamic vinegar
• 400g can borlotti beans drained
• 15g fresh basil leaves chopped, plus a few for scattering
• 400g can cannellini beans drained
• 150ml soya milk
• 1 tbsp miso paste
• 30g pine nuts
• 4 handfuls rocket