1. Lightly coat the vegetables in olive oil, spread them on a baking sheet and bake in a preheated oven preheated to 180 o C/350 o F/gas mark 4 until tender. The aubergines and onions will take about 20 minutes and the courgettes 10 minutes. Remove from the oven and leave to cool, then mix with the tomato sauce and season with pepper. Stir in the basil leaves. 2. Lightly oil a large shallow ovenproof dish, or smaller individual dishes. Pour in a layer of white sauce, then add a layer of pasta, then the vegetable mixture, then another layer of pasta, then more vegetable mixture and a final layer of pasta, finishing with white sauce. 3. Bake at 180 o C/350 o F/gas mark 4 for 35-40 minutes or until brown and bubbling. 4. Sprinkle over the Parmesan and serve.
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