Instructions: Fry the mushrooms in a little olive oil and season with salt and pepper.

Cook the onions and garlic in a little butter for a few minutes, then add the tomato puree and the mushrooms. Add the vinegar and bring to the boil.

Allow to simmer for 10-15 minutes, until the mixture is quite dry.

Peel the aubergines and cut into 1/4" slices, then dredge in a little flour and fry in hot oil until golden brown. Drain. Peel the tomatoes and cut them into 1/4" slices.

Using a salad ring, place a slice of aubergine in the bottom, then a slice of tomato, some mushroom mixture and repeat, ending with a slice of aubergine.

Sprinkle with breadcrumbs and cheese and a little olive oil, then bake in a hot oven for 15 minutes.

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