Slice the aubergine in two lengthways and sprinkle generously in salt. Leave for half an hour. This draws out the bitter juice from the aubergine. Rinse the aubergine and cut into cubes.

Heat a little vegetable oil in a large, heavy pan. Add poppy and mustard seeds and fry for a couple of minutes. Add the brown rice and cook for 3 or 4 minutes. Mix the spices in a cup and add a little water to make a paste. Pour the paste over the rice and add aubergine and red pepper. Drain the butter beans and add to the pan. Add the tinned tomatoes, 1 pint of hot water and soy sauce. Cover the pan, bring to the boil and simmer for 30 to 40 minutes, stirring occasionally, until the rice is cooked. Add the yogurt.