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Preheat the oven to 180ºC/350Farenheit and line a large baking tray with parchment paper. Toss the aubergine with all of the other ingredients and season with salt and pepper. Roast for 30 minutes, tossing halfway through, until sticky and softened.
For the beans, add the olive oil to a large non-stick frying pan and once hot, add the onion and garlic. Fry for 5 minutes, until softened, before adding in the basil and oregano and stirring for 1 minute. Season with salt and pepper.Pour in the tomatoes, and cook over a medium-high heat for 10 minutes, with a lid on, to soften the tomatoes. Mash them up with the wooden spoon to help soften them.
Now add in the beans, tomato puree, tomato pesto and coconut milk and stir well. Place the lid back on and gently simmer for 10 minutes until warmed through.
Add the spinach to the pan and stir to wilt the leaves before adding in ¾ of the roasted aubergine and stir again.
Ladle into bowls and top with some yoghurt, the rest of the roasted aubergine, some basil and pine nuts. Serve with your favourite wholegrains and breads.
Enjoy straight away, or allow to cool and keep in the fridge in a sealed container for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up to eat.