For 4

2 Large Aubergines
2 large Courgettes
4 med Onions
Olive oil
225 g Goats Cheese
280g Tomato passata
2 Tablespoon Balsamic Vinegar
Salt and pepper

Cut the Aubergine and the Courgette into 1 cm. thick slices along their length.

Paint these with olive oil and char grill these in batches until they are marked by the grill and cooked.
(you can also cookl these in an ordinary grill)

Peel and slice the onions finely and sweat these in a covered pan for about 15 mts until soft.
Now take off the lid and increase the heat under the onions until they dry and start to colour.
Add the tomato passata to the pan and the vinegar and season with salt and pepper.
Simmer these together for five minutes.

Put half of this aside to use as a sauce.

Line an oven proof, non metal casserole or pie dish with a layer of the grilled courgette.
Then spoon over a thin layer of the onion and tomato mixture, then a layer of grilled aubergine, some more of the onion mixture and then dot with half of the cheese which you will have chopped or crumbled into small pieces.
Repeat this process and finish off with the second layer of crumbled cheese on the top.

Heat the oven toGas 6, 400F, 200C.

Cook the pie at this temperature for about 20 mts until the cheese on top is brown and melted.

Cut the pie in four in the casserole and scoop out with a fish slice.
Reheat the sauce and serve with it.