1. Preheat the oven to 200°C/180°C fan. Add the aubergine to a roasting tin, toss with the oil, season well and place in the oven to cook for about 15-20 minutes until just beginning to brown.
2. Steam the courgetti for a few minutes until tender, being careful not to overcook. Drain well if needed and put to one side.
3. Add the Tomato and Basil Sauce and aubergine pieces to the zucchini and mix together.
4. Top with the fresh Parmesan to serve.