• Preheat oven to 240°C/220°C fan-forced.
• Cut eggplant (see ingredients) and courgette into bite-sized chunks. Cut onion (see ingredients) into wedges.
• Place eggplant, courgette and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly. Roast until tender, 20-25 minutes. 

• Meanwhile, finely chop garlic. Drain and rinse cannellini beans. 
• Pick thyme leaves.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook Nan’s special seasoning, cannellini beans and half the garlic until fragrant,1-2 minutes.
• Add tomato paste, vegetable stock powder, thyme, the brown sugar, water and half the butter, then bring to the boil. Reduce heat to medium and simmer for 4-5 minutes. 

• Meanwhile, slice ciabatta in half lengthways.
• In a small microwave-safe bowl, place the remaining butter and remaining garlic. Microwave in 10 second bursts, until melted. Season with salt.
• Brush garlic butter over the cut sides of the ciabatta.
• Place ciabatta directly on a wire oven rack and bake until heated through, 5 minutes. 

• Remove saucepan from heat, add roast veggies and baby leaves and stir until wilted. Season to taste.
• Divide homestyle cannellini bean and roast veggie stew between bowls. Sprinkle over grated Parmesan cheese.
• Serve with garlic bread. Enjoy!