Olive oil
2 shiny hard aubergine
4 plump fat ripe tomatoes
2 cloves garlic
1 tablespoon capers
¼ teaspoon chili paste
2 tablespoons tomato paste
Handful of finely chopped basil

For the sauce

In shallow frying pan, put in olive oil on quite a high heat, chuck in medium chopped tomatoes, and cook quickly sizzling, chuck in garlic, give a good stir, cook and add capers, add salt and peppers and chilli paste, cook away for a few minutes with the lid on, then stir, finally add basil in the tomato paste. Set aside.

For the Aubergine

Heat oven quite high,  prepare a baking tray with a good amount of nice olive oil. Slice aubergine length ways, coat on both sides with olive, and crisp until brown on outside and soft in the middle in the oven, turning the slice of aubergine over half way through the cooking. When done take out and strain on kitchen paper.
Get a good oven dish and put layer after layer of aubergine then tomato sauce, finishing the whole with lots of parmesan. When you want to use it , Bake in a hot oven for about 15 minutes until bubbling. Serve.