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1
Put the aubergine bits in a colander, toss them lightly with a sprinkling of salt and leave for 30 minutes.
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2
This isn't essential, but there can be a latent bitterness even in modern aubergines, and salting helps draw out the juices.
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3
When they've had their time, rinse them under the tap and pat dry with a bit of kitchen paper.
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4
Slice the courgettes lengthways with a potato peeler into thin ribbons, and toss with a splash of oil and some salt.
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5
Keep to one side.
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6
Preheat the oven to 180C/350F/Gas Mark 4.
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7
Meanwhile, heat 2 tablespoons extra-virgin olive oil in a large frying pan and add the onion, half the thyme leaves and a pinch of salt.
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8
Cook for 5-6 minutes over a medium heat, until soft but not brown.
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9
Turn the heat up high, add another 3 tablespoons olive oil to the pan and throw in the aubergines and garlic.
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10
Cook, stirring constantly at first, for 8-10 minutes, or until the aubergine is soft and starting to brown.
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11
Add the chopped tomatoes and vinegar, stir in and bubble away over a medium heat for 4-5 minutes, until everything is soft, then mix in the torn basil leaves and half the grated Parmesan and cook for another minute or so.
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12
Season generously.
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13
Spread the aubergine mixture evenly across the bottom of a gratin dish, 23 x 23cm (9 x 9in).
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14
Top with the ribbons of courgette, overlapping them slightly in a single layer, then sprinkle with the remaining Parmesan and thyme.
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15
Splash with a few streaks of olive oil.
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16
Bake for 40-45 minutes, or until golden brown on top and bubbling at the edges.
