Dice the peppers, courgettes and the aubergines. Peel and finely chop the red onion and the garlic. Pick the leaves from the thyme and rosemary and finely chop.
Heat a pan and add the olive oil. Add the onion and allow to soften before adding the aubergines. Once the aubergine begin to colour, add the peppers to the pan and cook for a further two minutes before adding the herbs and the garlic. Once the aubergines have softened, add the chopped tomatoes and a small amount of water to the pan. Add the courgettes and cook for a further 5 minutes or until the courgettes are cooked through. Season with salt and pepper and keep warm until ready to serve.
Preheat the oven to 200'C.
Roll the puff pastry to a thickness of a half a centimetre and place on a lined baking sheet. Cover with a second sheet of baking parchment and a second baking sheet to prevent the pastry from rising as it cooks. Once cooked, cut the pastry to shape.
Place a puff pastry base in the centre of each plate and top with a serving ring. Fill the serving ring with the aubergine mixture and then carefully remove the ring to serve. Finish with a sprinkling of torn fresh basil.
«Vary the presentation of this dish by created a series of alternating layers of pastry and the vegetable mixture.»