Braised Eggplant with Tomato & Walnuts

Ingredients

• 1/3 cup (40 g) chopped walnuts
• 4 eggplants (1200 g)
• 1 1/2 cups (375 g) passata
• 2 tsp (4 g) dried oregano
• 2 tbsp (28 ml) balsamic vinegar
• 2 tbsp (30 ml) olive oil
• 1 1/2 cups (300 g) cooked brown rice
• 1/2 cup (15 g) chopped fresh parsley
• 4 1/2 cups (760 g) canned cannellini beans, rinsed
• 4 scallions (60 g)

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Method

1. Heat the oven to 425°F (220°C). Halve the eggplants lengthways for a half sheet pan and score the cut faces in a diamond.
2. Brush with the oil and roast cut side down for 20 minutes, until the flesh has slumped and gone silky.
3. Warm the passata with the balsamic, oregano and a splash of water, turn the eggplants over and spoon it into the scored flesh.
4. Roast 10 minutes more, until the sauce catches at the edges. Warm the beans through in the sauce pan, crushing half of them, and serve the eggplant on top with the rice, walnuts, scallions and parsley.