Step 1: Start by rubbing the aubergine with salt and leave for 10 mintes, rinse under cold water and pat dry (this prevents them from being bitter which could ruin the whole dish).
Step 2: Heat a little olive oil ina frying pan and add aubergine and cook until just tender. Transfer to a large casserole dish. Then fry onion until slightly softened, then add garlic and pepper, cook for a further 3-4 minutes. Stir in tomatoes, beans and add pepper to taste. Cook until heated through on a medium heat. Spoon into the casserole dish and bake for 1 1/2 hours until the aubergine skin is tender and casserole is bubbling hot.
Step 3: Serve over a bed of boiled rice.
Step 4: (Calories for chilli – 240)