Creamy Aubergine And Cannellini Soup

Ingredients:
- 1 cup cannellini beans a can of cooked beans
- 2 aubergines
- 1 tablespoon olive oil
- 2 cloves garlic chopped
- 2 red chilis small dried, crushed or chopped
- 1 tablespoon fresh basil
- 1 tablespoon fresh parsley chopped
- 2 1/8 cups vegetable stock from 1 cube
- freshly ground black pepper
- 1/2 cup Parmesan cheese grated

Directions:
- Prick the eggplant and bake it on a tray at your oven's highest temperature for 40 minutes.
- In a deep pan fry the olive oil, garlic, chilli, basil and parsley until garlic is soft but not coloured.
- Cut the eggplant and scrape the insides into the pan.
- Add the cooked beans and stock.
- Bring to boil, simmer for 20 minutes.
- Puree half, then mix through the rest. Season with pepper.
- Sprinkle abundantly with grated Parmesan cheese and serve.