A rich, spicy vegetable stew

• 1 medium-sized aubergine
• salt
• 120 g (4 oz) very young

First, prepare the vegetables. Slice the aubergine, sprinkle with salt, and let it stand for 30 minutes; then rinse and leave to dry. Cut up the beans into pieces about 1 cm (½″) long. Slice the bamboo shoots very thin. Chop the spring greens coarsely.