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Put all the pistou sauce ingredients in a blender and blend until smooth. Transfer to a bowl and set aside.
Put the white bean purée ingredients into a blender and blend until smooth but still retaining some texture. You can add a chunk of crustless bread to the mix if you’d like your purée to be thicker. Pour into a bowl and set aside.
Drizzle the aubergine and whole red pepper in oil, then put directly onto the grill to char and soften. If using a barbecue, place the red pepper directly onto the coals to char.
Gently fry the shallots in a pan with some olive oil until soft.
Chop the cooked aubergine then do the same with the red pepper (peeling and removing the seeds first). Put into a bowl with the heritage tomato and raw courgette. Add the cooked shallots, a pinch of salt and pepper, the white wine vinegar, a glug of olive oil and the basil.
Char or toast the bread, then spread a generous spoonful of white bean purée on top. Add a tablespoon of the ratatouille, then top with the pistou.