Instructions: Sprinkle the aubergine slices with salt.

After half an hour wipe clean and lay on oiled baking sheets.

Brush lightly with olive oil.

Bake In the oven set to 190 degrees C (375 degrees F gas mark 5) for 20 minutes until golden and tender.

Cover the tomatoes with boiling water fo ra minute then drain skin de seed and chop roughly.

Put the garlic and olive oil into a frying pan aver a moderate heat until the garlic sizzles and colours.

Now add the tomatoes and thyme and cook down hard for 510 minutes until the sauce is fairly thick.

Season to taste with salt pepper and sugar if it seems sharp.

Whiz the basil and garlic to a mush in the processor.

Add the pine kernels and cheese and whiz again this time gradually trickling in enough oil to make a thick creamy sauce.

Oil a 30cm gratin dish and lay in about a third of the aubergine slices.

Smear with half the pesto and a thin coating of tomato sauce then scatter with half the mozarella.

Season with pepper.

Repeat layers finishing with the last of the aubergine and cover with the remaining tomato sauce.

Sprinkle with Parmesan and drizzle over a little olive oil.

Serves 6

This dish makes a good main course or it can be served as a rich side dish. It tastes best wth home made pesto but you can substitute 5 tbspn of bought pesto.

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