Baked aubergine with butternut squash - Georgina O'Sullivan Cooks

Ingredients

• 1 aubergine, halved lengthways (leave the stem on)
• 1 small butternut squash, chopped (no need to peel)
• 2 small red onions, cut into quarters
• 3/4 tablespoons olive oil
• 2/3 cloves garlic, sliced
• 1 red chilli, chopped
• sprig of thyme
• 400g can chopped tomato
• 125ml vegetable stock
• 200g black eye or haricot beans, cooked
• sea salt and black pepper