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Slice the bottoms off the 3 medium tomatoes and cut the 2 eggplants / aubergines in half lengthwise. Place them face-down in a large pan with the 4 garlic cloves. Add the 3 tbsp olive oil, cover with a lid, and cook on medium heat until completely soft and caramelized. ⏱ 15m
While the veggies cook, boil the 1 pasta (whole wheat or legume-based recommended) in salted water until al dente. Reserve a splash of pasta water before draining. ⏱ 10m
Open the lid and pull the skins off the eggplant and tomatoes with tongs. Mash everything together in the pan, or use a hand blender for a silkier texture.
Stir the 1 can cannellini beans, drained and rinsed into the mashed veggies, mashing some of the beans as you go for extra creaminess. Add the 3 cup kale, stemmed and chopped and cook for 1-2 minutes until wilted.
Stir in the milk, ¼ cup grated mozzarella, 1 tsp salt, ½ tsp black pepper, and ¼ tsp chili flakes. Mix until the cheese is melted and everything is glossy.
Add the pasta directly into the pan and toss until coated, using a splash of reserved pasta water to loosen if needed. Finish with the 1 lemon, juiced. Serve hot.