Roasted eggplant with Borlotti beans and roasted capsicum

Ingredients

• 2 eggplant washed and sliced lengthways
• 1 can borlotti Beans
• One cup passata (strained tomatoes)
• 1 teaspoon of oregano
• Half a teaspoon of salt
• 1 tablespoon of extra-virgin olive oil
• Half small, chopped red onion
• 1 whole red capsicum (sliced in half seeds removed)
• 1 whole yellow capsicum (sliced in half seeds removed)
• 4 tablespoons of hummus (spread 2 tbsp under each eggplant half)
• Quarter cup of chopped walnuts
• Quarter cup of chopped parsley
• Drizzle of extra version, olive oil, salt, and pepper