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Preheat oven to 180°C
If using mushrooms, cook blitzed mushrooms with olive oil, salt and thyme for 40 minutes, stirring halfway
Heat olive oil in a pan and cook blitzed onion, carrot and celery until soft
Add mushroom or mince and brown thoroughly
Stir in spices, tomato paste, chopped tomatoes and stock
Simmer for 20 minutes until thickened, season with salt and pepper
Pan-fry, grill, oven bake or air fry aubergine and potato slices for 10 minutes until softened
Melt butter in a saucepan for béchamel
Whisk in flour and cook for 1 minute
Gradually add heated milk with bay leaf, whisking until smooth
Cook until thickened, then add nutmeg, salt and pepper
In a baking dish, layer potatoes, sauce, aubergine and béchamel
Finish with flaky salt and Parmesan
Bake for 45 minutes or until golden and bubbling
Rest for 15 minutes before serving