eggplant 1 medium
bell pepper 1 pc.
cooked beans 240 g
tomato sauce 4 tbsp
paprika 1 tsp
ground coriander 0.5. tsp
dried basil 1 tsp
dried oregano 1 tsp
a pinch of nutmeg
garlic or asafoetida to taste
salt, pepper to taste

Cut the eggplant into cubes, put in a pan and fry without oil over high heat, stirring until brown. Cut the pepper into cubes, add to the pan. Add oil, spices and salt. Stir and fry over medium heat until the eggplants are soft. Add the beans, sauce, simmer for another 5 minutes.