Zubereitung

1. 1

   Prick the eggplant and bake it on a tray at your oven's highest temperature for 40 minutes.

2. 2

   In a deep pan fry the olive oil, garlic, chilli, basil and parsley until garlic is soft but not coloured.

3. 3

   Cut the eggplant and scrape the insides into the pan.

4. 4

   Add the cooked beans and stock.

5. 5

   Bring to boil, simmer for 20 minutes.

6. 6

   Puree half, then mix through the rest. Season with pepper.

7. 7

   Sprinkle abundantly with grated Parmesan cheese and serve.