A stew of aubergines, tomatoes and butter beans to serve either as a light meal or as an accompaniment to a mean course
Heat the oil in a saute pan and stir fry the aubergine over a high heat for about 5 minutes until it is starting to brown and become a little translucent.
Turn the heat down and add the onions, garlic and thyme. Cook for a few minutes more until the onions are also becoming translucent
Add the chopped tomatoes. Cover and simmer for approximately 30 minutes until the vegetables are tender
5 minutes before the end of the cooking time, add the butter beans and continue to cook until they are hot and then serve