Baked aubergines with cannellini beans

Ingredients

• 2 aubergines, halved lengthways (leave the stem on)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 thyme sprig, leaves picked
• 400g can chopped tomato
• 400g can cannellini bean, drained and rinsed
• 25g parmesan (or vegetarian alternative), grated

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