Heat the oil in a large, deep fryan over medium heat. Add oil, onions, garlic and chilli and cook 5 minutes or until soft. Add the eggplant and zucchini and cook 1 minutes. Add the tomato puree, wine, cannellini beans and stock and simmer, covered, for 5 minutes until eggplant is soft.
Stir through the parsley, salt and pepper and serve in bowls. Garnish with parmesan cheese.