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| 250 g Canellini beans |
soak the beans overnight boil in salted water until soft (40-60 mins) |
| 4 large Aubergines |
Prick aubergines with a knife Put on a baking tray Put in oven at 220C for 40 minutes |
| 1 tbsp olive oil 2 cloves garlic 2 small chillies 1 tbsp fresh basil 1 tbsp fresh parsley |
Finely chop the garlic chillies, basil and parsley Crush or chop the chillies Heat the olive oil in a large, deep pan Fry the garlic and herb until the garlic is soft |
| 600 ml vegetable stock |
Add the vegetable stock Cut the aubergines in half and scrape contents into pan Drain the beans and add them Simmer for 20 minutes |
| salt pepper 250 g ricotta cheese |
Season then add the crumbled ricotta |