Step 1: Prepare the Vegetables

1. In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat.
2. Add 1 finely chopped onion and sauté until softened and translucent, about 5 minutes.
3. Introduce 2 minced garlic cloves, cooking until fragrant, about 1 minute.

Step 2: Cook the Aubergine and Pepper

1. Season the diced aubergine (approx. 300g) with a little salt and let it sit for 5 minutes to draw out moisture.
2. Gently squeeze the aubergine to remove excess water, then add it along with the diced red bell pepper (approx. 150g) to the skillet.
3. Stir occasionally, cooking until the vegetables have softened and begun to caramelize, around 8-10 minutes.

Step 3: Spice It Up

1. Sprinkle in 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon cayenne pepper, stirring well to coat the vegetables in the spices.
2. Allow the spices to toast slightly, releasing their aromatic oils, for about a minute.

Step 4: Simmer the Shakshuka Base

1. Pour in 1 can (400g) of diced tomatoes and add 1 tablespoon of tomato paste, mixing well.
2. Season the mixture with salt and pepper according to your taste preferences.
3. Gently fold in 1 can (400g) of drained and rinsed butter beans, ensuring they are warmed through and well incorporated. If the mixture is too thick, add a splash of water to reach your desired consistency.

Step 5: Grill for a Smoky Finish

1. For an added depth of flavor, transfer the skillet to a preheated grill (or broiler) and let it cook for an additional 10-15 minutes, or until the top begins to char slightly and the flavors intensify.

Step 6: Garnish and Serve

1. Once removed from the heat, drizzle 2 teaspoons of tahini over the top and sprinkle with freshly chopped parsley or coriander (approx. 20g).
2. Serve hot, accompanied by avocado slices and crusty bread or warm pita for the perfect meal.