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Heat a tablespoon of olive oil in a casserole dish over a low heat, and add your onion and garlic. Cook for 3-5 minutes until softened, then add your aubergine.
Cook together for another 5 minutes, then add your harissa paste. Stir everything so the harissa coats the vegetables and let it cook for a minute, then add your drained butter beans and your chopped tomatoes.
Add your stock and your ketchup (the magic ingredient), give everything a good old stir and cover with a lid.
Cook for 20-30 minutes, stirring every so often, until the aubergine is cooked through. If it looks too dry, add a splash of water, and season to taste with salt and pepper.
Serve up with couscous, a splosh of Greek yogurt, pomegranate seeds and fresh coriander ✨