Heat olive oil over medium to low heat in a medium stock pot. Once hot, add the garlic and cook for 10 mins pressing it into the oil. Stir often to ensure that it doesn't burn.

Increase heat to medium-high, add the chickpeas, scotch bonnet, tomato paste, coriander seeds, cumin, thyme sprigs and pepper, to taste. Fry for 5 mins stirring often.

Add the tinned tomatoes, rinse one can with water and add to the pan. Add the basil stalks, parmesan rind, an optional pierced scotch bonnet and a pinch of salt. Mix well, bring to a boil then reduce heat to medium-low and simmer covered for 30-40 minutes.

Once the mixture has been reduced, discard the thyme stems, scotch bonnet and parmesan rind. Add the balsamic vinegar, 1 tsp chilli flakes and adjust the seasonings to taste (cumin, salt and pepper) set aside.

Lightly salt the aubergines and set aside for 5-10 mins, then pat dry with a kitchen paper towel to absorb the water.

Preheat oven to Gas Mark 8 / 200 degrees Celsius and line a tray with baking paper. Sprinkle over mixed herbs and a little drizzle with olive oil. Roast for 20-25 minutes. Turning them over halfway. Season with salt and pepper and set aside.

Heat oil in a frying pan; enough to cover 3 inches of pan. Once hot, add the potatoes. Work in batches and cook the potatoes about 2 mins per side, until golden and crisp. Season generously with pepper and set aside. Transfer to a tray lined with paper towels to absorb the excess oil. Use paper towels between the layers of potatoes.

In a baking dish, add ½ cup of the tomato chickpea sauce mixture and spread lightly all over. Add a layer of aubergine slices, followed by the chickpea sauce, then potatoes, then parmesan, ¼ tsp chilli flakes, then add half the mozzarella cheese. Repeat the layers, finishing with a final layer of mozzarella, then parmesan.

Bake for 30 mins until golden and bubbling. Remove from the oven, season with black pepper, then cover in foil and allow to stand for 10 mins.

Serve the tray bake with a sprinkle of coriander gremolata.