Preheat the oven to 180C. Tumble the aubergine chunks to a large roasting dish and coat generously with about 3 tbsp of olive oil and a good pinch of salt. Toss well using your hands then roast for 30-35 minutes until softened.

Meanwhile, add 2 tbsp olive oil into a large frying pan over a medium heat. Once hot, add the onion and cook for 8-10 minutes until softened and start to caramelise, stirring occasionally.

Add the garlic and cook for a further minute until fragrant.

Pour in the chopped tomatoes and fill the tin ⅓ the way with water and add that too. Mix well then add the oregano, chilli flakes, capers, vinegar, 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.

Check on the aubergine - it should be nice and softened at this point. Add the aubergine to the pan along with the butter beans with their liquid and stir everything to combine. Simmer for 2-3 minutes to warm the beans through.

Finely, add half the parmesan. Season well with cracked black pepper and salt to taste.

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.