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Preparation time:
10 minutes
Cooking time:
36 minutes
Serves:
4
Calories:
328
(per serving)
Fat:
15
g (per serving)
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Ingredients
2 tbsp oil
250g/10oz aubergine
447g can baked beans
1 tbsp Tabasco sauce
225g/9oz frozen sliced green beans
425g can butter beans
250g/10oz tomatoes, sliced
½ tsp dried thyme
2 tbsp chopped parsley
salt & pepper
50g/2oz chedder cheese
Heat the oil in a large casserole dish. Cut the aubergine into cubes and fry for 6 minutes; remove.
Pour the baked beans and Tabasco sauce into the casserole dish. Cover with the green beans, drained butter beans and spread the aubergine evenly on top. Arrange the tomato in circles from the centre, leaving a border. Sprinkle with the thyme, parsley, and salt & pepper to taste.
Slice the cheese very thinly and cut into triangles. Arrange on top, overlapping the tomato.
Cook in a preheated oven 200C, 400F, Gas Mark 6, for 30 minutes.
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