Preheat the oven to 200°C/180°C fan/gas 6 and gather your ingredients.
Heat a large, non stick pan over a medium heat and add half the oil. Fry the aubergine and courgette slices for 5 to 6 minutes on each side, until softened and golden brown. Put the cooked slices on the paper towel to absorb extra oil. Repeat, until all the vegetables are used.
Leave the pan over the heat. Pour a little more olive oil over a pan, add the garlic and thyme and cook for 1 minute.
Add the tomatoes, balsamic vinegar and maple syrup and simmer uncovered for 10 minutes. Season with salt and pepper.
In a large baking dish, spread a thin layer of the tomato sauce.
Top with a layer of aubergine and courgette slices and season with salt and pepper.
Top with mozzarella slices, parmesan, basil leaves and pine nuts. Repeat these layers until you’ve used up all the ingredients, finishing with the tomato sauce and a bit of parmesan on top.
Bake for 40 minutes, until golden brown on top.
Sprinkle with fresh basil and serve.