The size of the eggplant pieces is very important (see the photo). If the eggplants are long or very large, cut them in half or make eight pieces of each.
Texture of each vegetable is key in this dish. Check the texture after 7-8 minutes and remove teggplants if they are nearly done. In the same way, leave the beans a little more than the approximate 10 minutes if they are still hard.