Bean and Aubergine Splodge

This recipe was inspired slash stolen from laurencariscooks.com. I don't want to sound like a meany, but her website is so massive that it makes my browser take so long to render all 6MB of it, that I was inspired to put it here in a form more pleasing to me. But it's a quick and quite nice recipe.

Ingredients

• 1 aubergine,
• 1 drained can cannelini beans
• 1 drained can chickpeas
• 1 teaspoon chilli powder
• 1 teaspoons paprika
• 2 cans chopped tomatoes, actually 1 is fine if you like
• 1 tablespoon tahini

Instructions

Chop the aubergine into cubes about 1/4 inch in diameter.

Fry in a large frying pan over a medium heat until it starts to turn golden brown.

Add the beans and spices and mix

Add the chopped tomatoes and tahini, stir and simmer until it's hot.

Serve with carbs and a bucketloada vegetables.