Preheat the oven to 180°C/350°F/gas 4. Put a large non-stick ovenproof frying pan on a high heat. Slice the aubergines lengthways 1cm thick, then dry fry and soften, in batches, for 2 minutes on each side, then remove to your board.

Meanwhile, pick a few nice basil leaves and reserve in a bowl of cold water, then put the rest, stalks and all, into a food processor. Drain the beans, reserving the liquid, and add them to the food processor along with the ricotta, then finely grate in the Parmesan and lemon zest, squeeze in the juice and blitz to combine, then season to perfection.

Once all the aubergines are done, add 1 tablespoon of olive oil to the empty pan. Add the garlic, capers and cinnamon. Fry for 2 minutes, then tip and crush in the tomatoes. BOLD BEAN TIP: to make the most of the bean stock (liquid in the jar), add a few spoonfuls of this to the tomatoes for extra creaminess and seasoning.

Divide and spread the ricotta mixture between the aubergine slices, then roll them up and nestle them into the sauce. Transfer to the oven to cook for 30 minutes, or until golden and bubbling, then scatter over the reserved basil leaves. Nice with crusty wholemeal bread for mopping up the sauce.