Peel & finely chop the onion and garlic. Heat the oil in a medium pan over medium low heat. Add the onion and garlic. While that is sautéing, roughly chop or tear the olives and add them to the pan. Cook the mixture for about 5 minutes, or until softened, stirring occasionally.

Scrunch the tomatoes in the juice with your clean hands. Add them to the pan with the onion, garlic & olives. Swirl a splash of water around the empty can and add that to the pan. Stir to combine.

Season to taste with salt & freshly ground black pepper. Simmer gently until needed.

Preheat the oven to 355°F.

Meanwhile pour about an inch of neutral oil into a large, wide, sturdy pan over medium heat. Let it heat up while you slice the zucchini and eggplant a scant 1/2-inch thick.

Place the flour in a shallow bowl with a pinch of seasoning. Beat the eggs with a pinch of sea salt in a separate shallow bowl.

In batches, coat the veggie slices in the flour, then dip them in the beaten egg.. Let the excess drip off, then carefully lower into the oil. Cook until golden on both sides, then drain on paper towels. Refresh the oil as needed.

Fan a layer of prepared eggplant over the base of a deep 9-inch springform tin or baking dish. Pick over some basil leaves, spread about two large spoonfuls of the sauce, sprinkle with a dusting of shredded Parmesan cheese then add a light layer of sliced scamorza.

Being careful not to disturb the previous layer, fan over a layer of prepared zucchini. Repeat until all ingredients, except for the fresh tomatoes, are used up.

Slice the tomatoes and layer them on top so that are overlapping slightly. Gently press down to compact, then drizzle with olive oil and season from a height.

If using a springform tin, wrap the base in foil to catch any juices then place it on a rimmed baking sheet.

Bake for 30 minutes, or until golden and bubbly. Remove and cool to room temperature, then release and serve, finishing with any remaining basil.