Preheat the oven to 180 degrees c and Add the chopped courgette and aubergine to a roasting try with the thyme, a pinch of salt and pepper and lightly coat in olive oil. Roast for 20 minutes, turning half way through to prevent sticking.

Add the tinned tomatoes to the pan and simmer for another 10 minutes. Don’t forget about the oven roasted veg which can be removed from the oven when soft. Returning to your sauce, add the balsamic vinegar and season to taste. Cook until the sharpness of the vinegar has gone.

Bake in the oven at 180 degrees c for about 20 - 25 minutes, or until the cheese has melted and the crumbs are crispy.