Heat the oil in a pan and cook the onion, garlic, and chili for 2 minutes over a moderate heat.
Add the eggplant and rosemary and continue to cook for a further 5 minutes until beginning to soften.
Pour in the wine and bring to a boil. Add the tomatoes and beans, season to taste, then cover and cook for 25 minutes and stirring from time to time.
Divide between hot, buttered baked potatoes and serve straight away.Servings: 4