Spicy Isle of Wight Tomatoes and Aubergine Traybake

• 2 Gourmet Aubergines, cut into 3cm rounds
• 4 tbsp olive oil
• Salt and pepper
• 2 garlic cloves, finely sliced
• 2 tbsp harissa paste / dried chilli flakes (optional)
• 500g Isle of Wight Tomatoes passata
• 500g Isle of Wight Cherry Vine Tomatoes
• 400g butter beans
• A handful of fresh coriander, to serve
• Crusty bread, to serve

Heat the oven to 180°C. On a large baking tray drizzle the aubergine in olive oil and season well. Roast for 15 minutes.

Remove from the oven and add the garlic, harissa paste, passata, tomatoes and beans. Season and mix well, returning to the oven for a further 20 minutes.

Serve with a sprinkle of coriander leaves and crusty bread.