Preheat the oven to 180°C / 350°F / Gas Mark 4.
Soak the beans in cold water for at least 12 hours. Drain and place in a pan with cold water and cook for 8 minutes until al dente.
Dice the shallots and place them in a pan with the balsamic vinegar and half the olive oil.
Bring them to the boil and allow to reduce by a third. Set the pan aside.
Crush the garlic.
Dice the aubergine into 2cm cubes and place in a roasting tray with the garlic and thyme.
Drizzle with half the remaining olive oil and bake in the oven for 10 minutes until the aubergine has softened. Remove from the oven, drain and allow to cool.
Season your lamb and seal on each side in a hot pan with olive oil.
Then place in oven and roast for 8 -10 minutes. Remove from the oven and allow the meat to rest for a couple of minutes.
In a hot pan, fry off the aubergine and beans to warm through. Add a generous handful of capers and the spinach. Return the heat, stirring occasionally.
