This is great as a dip or spread for flat breads, crackers, veggies, etc. The proportions do not need to be precise. 1 large eggplant 2 c cooked white beans such as canneloni, navy, etc. (one 15-19 oz can) 2 small or 1 large garlic cloves 1/2 c Italian parsley leaves Juice of 1 lemon pinch of cayenne pepper 2/3 c olive oil, divided Peel the eggplant and cut into 1 inch cubes. Mix with half the olive oil and a generous sprinkling of salt and pepper. Spread in a single layer on a baking sheet and bake at 425 degrees until soft and lightly browned, about 20 minutes. Let cool. Drain and rinse the beans. Put in a food processor with the eggplant, garlic (crushed thru a press), parsley, lemon juice. and cayenne. Start the machine and slowly drizzle in the remaining 1/3 c olive oil until you have a smooth paste, scraping down the sides of the work bowl as needed. Taste and correct salt if needed. Let sit for at least an hour before serving, to let the flavors meld. Best at room temperature.