Set Oven to 220 degrees Celsius.

Take out an oven proof dish and swipe it with 1 Table spoon of Olive oil (even less as long as all sides, and bottom gets coated)

Slice the Aubergines length wise, and place them on a plate and sprinkle salt on top so liquid seeps out.

Chop Onions, Carrots, Zucchini and Tomatoes and place them in a bowl with 1 Table spoon of Olive oil, Thyme, Salt, Pepper, Crushed Garlic and Chilli.

Toss the Vegetables in the bowl so they all get coated with Olive Oil etc.

Place 1 layer of Aubergine in an oven proof dish, and add a thin layer of fresh Spinach. The next layer will be 1/3 of the other vegetables.

Sprinkle a 1/3 of your grated or crumbled feta to coat.

Continue building your layers until you remain with a top layer of Aubergine - and now add the last of your Feta and Parmeggiano Cheese (only use Parmesan on the very top of dish).

Place your dish in the preheated oven and wait for 20 minutes - until golden and 'bubbly'.

Serve desired portions on top of rocket or other green leafed salad.

Enjoy!