Step 1

Heat oven to 220C/200C fan/gas Using the tip of a knife, score the cut side of the aubergines with a criss-cross pattern. Place in a snug roasting dish or tin. Rub with half the oil, season and bake for 30 mins or until tender.

Step 2

Meanwhile, heat the remaining oil in a frying pan. Add the onion and garlic, and cook for about 8 mins until soft. Add the thyme leaves, tomatoes, beans and half a can of water. Simmer down for about 8 mins until thick, then season.

Step 3

Spoon the beans under and around the aubergine halves. Scatter with Parmesan and bake for 10 mins more until golden.