Heat the oil in a large frying pan (or
wide saucepan), add the garlic, thyme
and sage, and cook gently for a few mins.
Tip in the tomatoes, vinegar and sugar,
and gently simmer for 20-25 mins until
thickened a little.
Meanwhile, heat a griddle (or frying) pan.
Brush the aubergine slices on both sides
with olive oil, then griddle in batches.
You want each slice softened and slightly
charred, so don’t have the heat too
high or the aubergine will char before
softening. Remove to a plate as you go.
In a large baking dish, spread a little of
the tomato sauce over the base. Mix 25g
of the Parmesan with the breadcrumbs
and pine nuts, and set aside. Top the
sauce with a layer or two of aubergine
slices, then season well. Spoon over a
bit more sauce, then scatter over some
mozzarella, Parmesan and basil leaves.
Repeat, layering up – and finish with the
last of the tomato sauce. Scatter over
the cheesy breadcrumbs and chill for
up to 24 hrs, or bake straight away.
Heat oven to 200C/180C fan/gas 6.
Bake for 30-40 mins until the top is
crisp and golden, and the tomato sauce
bubbling. Rest for 10 mins, then scatter
with basil leaves and serve with salad
and focaccia (see 'goes well with').