Cut potatoes into 2cm chunks. Put them in a roasting tray with a coarsely chopped onion and some sprigs of rosemary if you have some handy. Sprinkle a couple of teaspoons of smoked paprika over the potatoes and a generous splash of oil.
Put the potatoes in the oven at 200C. They’ll need about 45 minutes.
Cut 3 Aubergines into similar size chunks as the potatoes. I deep fried the Aubergine in batches in a deep fat fryer for a few minutes . I guess you could shallow fry. Meanwhile fry an onion in a large pan and add the Aubergine straight from the fryer. Add a couple of sliced peppers and a couple of crushed garlic cloves, and 100g of pine nuts. Fry until the onions are nicely softened. Add a drained tin of black eyes beans, a tin of chopped tomatoes and a couple of tablespoons of tomato puree. Season. Cover and simmer for 30-45 minutes. When it’s cooked the aubergine should be almost melting into the sauce. Add some chopped basil at the end of cooking.
My family has a bit of an obsession with Halumi, so I cut a block of Halumi into little cubes and roasted for 10 minutes. We sprinkled a few cubes on top of the stewed Aubergine.