Brinjal gateau

Preheat the oven grill.
Place the peppers on a baking sheet with the cut side facing down and grill until the skin starts to blacken and blister.
Place the peppers in a plastic bag and leave to cool.
Remove the skins and quarter the peppers.
Slice the brinjals and sprinkle with salt.
Stand for half an hour in a colander to extract the bitter juices.
Rinse and pat dry.
Fry in heated oil until done.
Blanch the spinach in boiling water for about one minute, drain and squeeze out all the excess liquid.
Line an 18 cm cake tin with clingfilm.
Line the bottom and sides of the tin with the brinjal slices, packing them together tightly.
Pack the spinach tightly on the brinjal layer and season with salt and pepper.
Next, arrange alternating layers of red peppers, Parmesan cheese, basil leaves and yellow peppers on top.
End with a layer of brinjal slices if there are any left.
Wrap the gateau in clingfilm and chill until just before serving (this can all be done the day before).
Unmould on a serving platter just before serving and remove the clingfilm.