Step 1 Wash eggplant, remove the ends and slice into half inch cubes.

Step 2 In a large pan over medium-low heat, add eggplant, garlic and onion with about 2 tbsp of water and cook until soft.

Step 3 Stir in beans, tomatoes, spices, lemon juice and water. Saut­­é covered on low heat for about 15 minutes.

Step 4 Bring a large pot of water to a boil. Add potatoes and cook until tender for about 15 minutes. Remove from heat and drain water.