1 large aubergine, sliced in half lengthwise.
3 cloves garlic, peeled and sliced.
Salt and pepper.
1 or 2 courgettes.
4 or 5 tomatoes.
Tablespoon thyme leaves.
Tablespoon rosemary leaves, finely chopped.
Stud the aubergine halves with the garlic slices, douse with about a tablespoon of olive oil and season generously before wrapping in cooking foil.
Bake the aubergine package in the oven at xxC, XX Gas for xx minutes.
Meanwhile, slice the courgettes and onions.
When cool enough to handle, scoop the softened flesh of the aubergine into the base of an ovenproof dish.
Fill the dish with upright alternating rows of tomato and courgette, sprinkling herbs and seasoning between each row.
Drizzle another tablespoon or so of olive oil over the rows and bake in the oven at 180C, Gas 4 for about 45 minutes until the vegetables are soft.
This dish has many variations according to what you have available. For example, thinly sliced peppers could be included and other herbs added. We made a simple topping of toasted walnut pieces to add crunch (toasted pumpkin or sunflower seeds would have been as good).