Mushrooms Stuffed with Aubergine and Black-Eyed Beans

4 flat mushrooms
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 red chilli, finely chopped
dried herbs (e. g. oregano, basil)
1 tin of organic black-eyed beans
2 tbsp. tomato purée
extra virgin olive oil
freshly ground black pepper
sea salt

1. Wipe the mushrooms and remove the stalks. Coarsely chop the stalks.

2. Using a speed peeler cut a stripe of skin off two opposite sides of the aubergine. Cut the aubergine lengthways in 5 mm thick slices and chop into small chunks.

3. Heat some olive oil in a pan and fry the aubergines and mushroom stalks until they begin to brown. Drain on kitchen paper and set aside.

4. Heat a little olive oil in the same pan and sautée the onion, garlic and chilli until softened. Add the aubergines, and beans. Season with pepper and salt.

5. Using just over half of the vegetables fill the mushrooms.

6. Add the tomato purée to the remaining vegetables and transfer the mix into a roasting tray. Sit the mushrooms on top. Cover with tin foil and bake at gas mark 6/200 °C for 30 minutes or until the mushrooms are cooked.

Serve with mustard mash or warm crusty bread.