Drain and wash the beans, allowing them to drain well before placing in a bowl. Add the zest and juice of both lemons, the capers and the olive oil. Season with salt and pepper and leave to marinate.
Use a mandolin to cut the aubergine into long, thin strips. Heat a griddle pan and then chargrill the aubergines.
Pick the basil leaves from their stalks and then fry in hot olive oil until crispy. Place on kitchen paper to get rid of excess oil.
Crumble the ricotta into the beans. Build up the bean salad neatly in the centre of a plate, add the aubergine and finish with the crispy herbs.
«Use courgettes and peppers to add more color to this salad if you desire.»