Baked aubergine with butternut squash
Baked aubergine with butternut squash, roasted veggies, and tomato sauce—substantial vegan supper, perfect for meal prep.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Stove
- Skillet
- Baking sheet
- Baking dish
- Pastry brush
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
- black pepper
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