Butter Beans (Lima Beans) alla Norma with Tofu Ricotta

Method

1. 1 Score the flesh of the aubergines in a criss-cross pattern. Brush with olive oil, salt, and pepper.
2. 2 Air-fry the aubergines at 200°C (390°F) for 15–20 minutes OR roast at 200°C (390°F) for 30 minutes.
3. 3 Heat olive oil in a pan over medium-low heat. Add onion, garlic, chili flakes, sundried tomatoes, and salt. Cook until softened.
4. 4 Add cherry tomatoes and passata. Cover and simmer for 10–12 minutes until softened and thickened. Add a splash of water if needed.
5. 5 Stir in the bicarbonate of soda.
6. 6 Roughly chop the roasted aubergines and add them to the pan with the butter beans. If you don’t like the skin texture, simply scoop out the soft flesh and add that instead.
7. 7 Turn off the heat, stir in nutritional yeast, and season with salt and pepper.
8. 8 Blend all tofu ricotta ingredients until smooth.
9. 9 Serve the warm sauce over a dollop of tofu ricotta. Top with basil and serve with sourdough if desired.