From the book "The Naked Chef" which I highly recommend.
285g/ 10oz cannellini beans, soaked overnight (Nigella style I used a can of cooked beans)
4 large aubergines ( I used about 12 long skinny ones)
1 tbsp olive oil
2 cloves of garlic, squished
1-2 small dried red chillis crushed or chopped (I omitted these)
1 tbsp fresh basil (delicious touch, important I should guess)
1 tbsp chopped fresh parsley
565 ml/ 1 pint chicken stock (I make this from organic chicken carcass and freeze it, you can add water if you don't have enough)
255g/ 9 oz fresh ricotta cheese ( I didn't have any so I served with a good handful of grated parmesan on top instead - tasted great)
salt and freshly ground black pepper
extra virgin olive oil (for drizzling on top when you serve - which I forgot to do)
Prick the eggplant, bake on a tray at your oven's highest temperature for 40 minutes (not much less even for skinny ones - until everything is cooked and caramelised and squishy).
In a deep pan fry the olive oil, garlic, chilli, basil and parsely until garlic soft but not coloured. Cut the eggplant and scrape the insides into the pan. Add the cooked beans and stock. Bring to boil, simmer for 20 mins. Puree half then mix through the rest. Season. It should be creamy and gutsy says Jamie, and reasonably thick. The stir in lightly seasoned ricotta (or serve with parmesan).
Serve with a drizzle of a good peppery extra virgin olive oil (I've found two bulk Australian ones available in supermarkets now, they're great and will get even better over time I bet) and eat with warm crusty bread.
Hooray!!! Even my three year old wolfed it down :)