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Ingredients

• 285 gm cannellini beans soaked overnight 4 large aubergines
• 1 Tbsp. extra virgin olive oil
• 2 x cloves of garlic finely minced
• 12 sm dry red chillies crushed or possibly minced
• 1 Tbsp. minced fresh basil
• 1 Tbsp. minced fresh parsley 565ml chicken or possibly vegetable stock (qv chicken stock)
• 255 gm fresh ricotta cheese
• 1 x salt and freshly grnd black pepper extra virgin extra virgin olive oil

Description

Rinse The Soaked Cannellini Beans. Cover With Water Bring To The Boil And Simmer For About 1 Hour Or Possibly Till Tender. Prick The Aubergines With A Knife Lay Them On A Baking…

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