This aubergine casserole was made extra nice by making a topping out of some leftover stuffing we had in the fridge. Serves 2, takes about 45 minutes.
Preheat the oven to 200 degrees C. Get a wide frying pan with a bit of depth, warm it up on the hob with some olive oil in.
Chop the aubergine into half, then slice (about 1cm slices), and start them frying in the hot pan. After a couple of minutes, turn them over - they'll have sucked up a lot of oil, so many be add some more. Slice the chilli up and add it to the pan.
After a couple more minutes of frying, add the tinned tomatoes. Let the mixture bubble down a bit while you drain the beans, and rinse the parsley and chop it up finely-ish.
Add the beans and parsley to the pan. Stir. Let the mixture bubble for another couple of minutes.
Now, transfer the whole mixture to a deepish ceramic pot. Crumble the stuffing over the top (it doesn't need to form a "complete" crust, just a topping) and pour another good slug of olive oil over the top. Cook in the hot oven (uncovered) for 20 or 25 minutes, until it's developed a nice crustiness.