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Prep time:35 min
Serves:4

Ingredients
1kg tomatoes, chopped
1 red onion, chopped
1 bulb of single clove garlic, chopped
3 tsp brown sugar
1 cup loosely packed fresh basil leaves
500g bacon bones
420g can cannellini beans, drained
1 large (500g) eggplant
1/3 cup (80ml) olive oil
3/4 cup (60g) grated parmesan
 
Fresh ruccola, to serve

 Pretaration
1. Process tomatoes, onion, garlic and sugar until almost smooth. Transfer to a saucepan and stir in basil. Chop bacon bones into two or three pieces and submerge in sauce.
2. Bring to the boil, reduce heat and simmer uncovered for 20 mins, or until reduced and thickened. Remove bones and cut off meat. Return meat to pan, add beans and discard bones. Season to taste.
3. Meanwhile, slice eggplant lengthways, 1/2 cm thick. Brush both sides with oil and cook on heated grill plate or in frying pan for 1-2 minutes on each side, or until cooked through.
4.Layer half the eggplant in a 6-cup capacity ovenproof dish. Spread half the sauce on top. Repeat with remaining eggplant and sauce. Sprinkle parmesan over the top and place under pre-heated grill for 5 minutes. Serve with rocket.