Easy Aubergine Beef Cannelloni

Steam aubergines with the skins on for about 20 minutes until soft. Slice them in half lengthwise and pull off the skin (it should come away easily—if not just scoop out the insides with a spoon). Dice into small pieces, they need to fit into the cannelloni tubes.

In a large frying pan, heat oil and fry onion and garlic until translucent and fragrant. Add mince and fry until cooked, breaking up with a wooden spoon. Add tomatoes, water, aubergine and salt and pepper. Turn heat down so the mince is simmering and cook for about 20 minutes until the sauce reduces and thickens.

Preheat oven to 180ºC (355ºF).

Fill the cannelloni, holding the cannelloni upright on a plate and spooning in the mince and sauce. Turn the cannelloni on its side and place in a baking dish.

When you have a full layer of cannelloni in the baking dish, top with 1 cup of grated cheese and then start with the next layer. Keep just enough mince to top the cannelloni with a thin layer of mince and sauce. Set aside for 20 minutes to allow the pasta to soften.

Sprinkle with remaining grated cheese and bake for 30—35 minutes, until pasta is cooked and cheese is golden. Top with the chopped parsley and basil and serve.

Note: You can make the mince in advance, store in an airtight container in the fridge or freezer and assemble the cannelloni when you’re ready.