Put a large saucepan over a medium heat, add the diced aubergine and a pinch of salt and fry without any oil, tossing regularly, until nicely charred. Remove from the pan and set aside.

Heat the olive oil in the same pan and sauté the courgette, shallot, celery and red pepper. Add the garlic and chilli and fry for another minute, then add the tomatoes, olives, capers, raisins and stock and let it bubble for a couple of minutes before reducing the heat. Leave to simmer for 10-15 minutes, or until thickened, then stir through the charred aubergine.

For the beans, heat 1 tablespoon of the olive oil in a separate small frying pan over a medium heat and fry the shallot and garlic until just browning. Tip into a food processor along with the cannellini beans, the lemon juice and the remaining tablespoon of olive oil and season with salt and pepper. Blitz until roughly smooth.

Pour the smashed beans on to a plate, spread out and then top with the caponata in the middle. Finish with the pine nuts, parsley, basil and an extra drizzle of olive oil. And, as always, mop up with some delicious sourdough.