From previous night soak the butter beans in water along with 1 tbsp of baking soda, the water to be at least 4 cm above the butter beans as the butter beans increase their volume quite rapidly. Add more water if needed.
Next day rinse the butter beans with water and add them into a pressure cooker along with the onions, carrots celery, tomato pulp, bay leaves and the oil. Top up with water making sure everything is fully submerged and for the level of the water to be 1cm above the ingredients.
Tightly close the pressure cooker, place on high fire. When it starts steaming, reduce the heat to low and cook for 40’.
Carefully open the cooker and add the eggplants and the all-spice, once again making sure that they are fully submerged but just at level, so if needed add a bit of water.
Tightly close again the pressure cooker, place on high fire. When it starts steaming, reduce the heat to low and cook for 15’.
Carefully open the cooker, add the parsley along with the salt and pepper, mix gently and serve.