Trim and cut the aubergines into 1-2cm-thick cubes. Warm a large frying pan on a medium heat, then add 2 tbsp olive oil. Add the aubergines with a good pinch of salt and fry for 6-8 mins. Turn the aubergine chunks now and then till they are soft and creamy and browned on some sides.

Drain and rinse the mixed beans. Add 1 tsp smoked paprika and the mixed beans to the pan. Tip in the tin of chopped tomatoes and stir. Bring to a bubble then pop on a lid (or use a baking tray if you don't have a lid) and simmer for 10 mins. Stir occasionally and add a splash of water if the beans seem too dry.

While the aubergines and beans simmer, halve the avocado and discard the stone. Scoop out the flesh into a bowl. Finely grate the zest from the lemon into the bowl and squeeze in the juice from 1 half. Add a good pinch of salt and pepper. Mash with the back of a fork till smooth.

Add the tahini to the aubergine and beans and stir to mix. Taste the dish and add more salt or pepper if you think it needs it. Spoon the aubergines and beans into 2 warm bowls and top with the crushed avocado to serve.