400gr dry butter beans
10 aubergines cubed
4 leeks chopped
2 onions chopped
4 garlic cloves crushed
4 tsp. paprika (optionally also: 2tsp turmeric + 1 tsp cumin + 1 tsp mustard seeds)
800gr tomatoes chopped
0.5 cup red wine
Water as needed
Soak the butter beans overnight or for 24hrs, if you can, since this trick increases the availability of some nutrients that have been in a dormant state in the dry bean. Boil next day in a pot/pressure cooker.
Place the aubergines in a roasting tin, drizzle some oil on top and cook in the oven for 25 minutes.
In the meantime, fry the leek/onion in a small amount of oil until soft. Lastly add the paprika, wine, salt, pepper, cooked butter beans and tomatoes and leave to simmer on a low heat to allow the flavours to infuse. For a more interesting/adult taste also add 2tsp turmeric + 1 tsp cumin + 1 tsp mustard seeds. You can even add chilli too for spiciness.
When the aubergines are cooked, mix in with the butter beans etc. and cook through for about five minutes.
Edited version of the original which you can view here: