Jamie's easy DINNERS

Healthy and comforting one-pots for cosy nights in

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Aubergine involtini

Filled aubergines are submerged in a blipping sweet tomato sauce for a tasty tea.

SERVES 2 PREP 20 MINS

COOK 30 MINS

* 2 aubergines (250g each)

* 30g bunch basil

* 400g tin borlotti beans, drained

* 100g ricotta cheese

* 20g Parmesan cheese, finely grated

* Zest and juice 1 lemon

* 1tbsp olive oil

* 2 cloves garlic, finely sliced

* 2 heaped tsp baby capers in brine

* 1 pinch ground cinnamon

* 2 x 400g tins plum tomatoes

1 Heat the oven to 160C Fan. Put a large nonstick ovenproof frying pan on a high heat. Slice the aubergines lengthways 1cm thick. Dry fry (without oil), in batches, for 2 mins on each side to soften, then set aside.

2 Meanwhile, pick a few nice basil leaves and reserve in a bowl of cold water, then put the rest, stalks and all, into a food processor. Add the beans, ricotta, Parmesan, and lemon zest and juice, and whizz to combine, then season.

3 Once the aubergines are done, add olive oil to pan, then garlic, capers and cinnamon. Fry for 2 mins, then tip in and crush the tomatoes.

4 Divide and spread the ricotta mixture onto the aubergine slices, then roll them up and nestle them into the sauce. Transfer to the oven and cook for 30 mins, or until golden and bubbling, then scatter over the basil leaves.