Preheat oven to 200c.

Slice your aubergine longways into about 1cm thick slices. Place on baking racks. Brush with olive oil, and then sprinkle with salt and pepper.

Leave them for 10 minutes, and then flip and leave for another 10 minutes. This is to reduce the wetness of the aubergine.

Meanwhile, heat 1 tbsp of olive oil over medium heat in a large, deep pan. Once hot, add the onions and allow to cook for about 3 minutes.

Add the cans of chopped tomatoes, chilli oil and red pepper flakes. Season to taste with salt and pepper. Bring to a boil and then reduce to a simmer for about 10 minutes.

Begin layering your dish. Add a light layer or sauce to the bottom. Layer about a third of the aubergine, then a third of the sauce, then a third of the basil leaves, and a third of each of the cheeses. Continue layering in that pattern until you run out of ingredients.

Bake for 40 minutes, when it should be crisp and bubbly on the top.