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1
Sprinkle the aubergine slices with salt.
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2
After half an hour wipe clean and lay on oiled baking sheets.
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3
Brush lightly with extra virgin olive oil.
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4
Bake In the oven set to 190 degrees C (375 degrees F gas mark 5) for 20 min till golden brown and tender.
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5
Cover the tomatoes with boiling water fo ra minute then drain skin de seed and chop roughly.
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6
Put the garlic and extra virgin olive oil into a frying pan aver a moderate heat till the garlic sizzles and colours.
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7
Now add in the tomatoes and thyme and cook down hard for 510 min till the sauce is fairly thick.
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8
Season to taste with salt pepper and sugar if it seems sharp.
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9
Whiz the basil and garlic to a mush in the processor.
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10
Add in the pine kernels and cheese and whiz again this time gradually trickling in sufficient oil to make a thick creamy sauce.
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11
Oil a 30cm gratin dish and lay in about a third of the aubergine slices.
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12
Smear with half the pesto and a thin coating of tomato sauce then scatter with half the mozarella.
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13
Season with pepper.
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14
Repeat layers finishing with the last of the aubergine and cover with the remaining tomato sauce.
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15
Sprinkle with Parmesan and drizzle over a little extra virgin olive oil.
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16
This dish makes a good main course or possibly it can be served as a rich side dish.
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17
It tastes best wth home made pesto but you can substitute 5 tbspn of bought pesto.
