1. Dice the aubergine into 0.5 cm cubes and sauté over a low heat with the olive oil for a few minutes, until they start to turn golden brown.
2. Add the beans, chickpeas and spices and mix until everything is evenly coated.
3. Add the chopped tomatoes, tomato puree and tahini. Stir and simmer for 20 minutes, add a little water if the sauce becomes too dry.
4. Serve with rice, baked potato, pitta, toast or as a side dish to your meal.
When using chopped tomatoes to make a sauce they benefit from being pulsed in a food processor before adding to a dish. This creates a smooth, creamy consistency. If using cheaper priced tins, it’s also worth adding half a tsp of sugar to combat any tartness of flavour.