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1
Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
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2
Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
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3
Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
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4
Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
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5
Pre-heat oven to 375u00b0F.
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6
In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
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7
When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
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8
In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
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9
Add in the garlic and continue to saute 1 minute.
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10
Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
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11
Add the beans and the basil to the baking dish, and mix everything well.
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12
Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
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13
Serve immediately.
