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Heat the oven to 180°C. Roughly dice the aubergine and roast in the oven for 30 mins until soft.
Meanwhile, chop the garlic and most of the basil (reserve a few leaves for garnish). Set a frying pan over a medium heat, then add 2 tbsp oil and the garlic. Fry for a minute or two until it begins to turn translucent. Add the chopped tomatoes and basil, then cook for 20 mins. Season to taste.
Stir the roasted aubergine into the sauce along with the drained beans and cook for a further 5 mins.
Serve with a dollop of ricotta, Parmesan shavings and the remaining basil leaves.