Preheat the oven to 180C. Tumble the aubergine chunks to a large roasting dish and coat generously with some olive oil and a good pinch of salt. Toss well using your hands then roast for 30-35 minutes until softened.

Meanwhile, add some olive oil into a large frying pan over a medium heat. Once hot, add the garlic and cook for 1-2 minutes until shimmering and fragrant, stirring often so that it doesn’t burn.

Add another splash of olive oil, followed by the onion and cook for 5-6 minutes until starting to caramelise, stirring often. Then pour in the tin of tomatoes and fill the tin ⅓ the way with water and add that too. Mix well then add the oregano, chilli flakes, capers, wine, olives, and most of the basil leaves (saving a few for garnish) and bubble away until the sauce reduces into a glossy consistency slightly, about 7-8 minutes, stirring every now and then.

Pour in the butter beans and their stock into the pan along with the roasted aubergine chunks and stir to combine. Simmer for 2-3 minutes to warm the beans through. Check for seasoning.

Finally, add half the parmesan. Season well with cracked black pepper.

Divide between bowls, grate over the remaining parmesan and ricotta, or a few dollops if you’re using soft ricotta. Finish with the remaining basil scattered on top and a drizzle of olive oil, if you fancy.