Heat oven to 180oc/ gas 4. Dice a small aubergine and a small red onion and mix with 150g canned, drained butter beans. Make a sauce by mixing together 1 tablespoon each of olive oil and Balsamic vinegar and ½ tablespoon harissa paste. Stir into the vegetables and beans and place on a piece of greaseproof paper on a small baking tray. Bake for 20 min. Meanwhile cook 40g brown rice (you can use the quick cook version). Serve rice with the butter bean and aubergines with a green salad on the side.