1. Thinly slice (3-5mm) the cheese then toast the slices in a non-stick pan, then set aside.
2. Cut the tomato into thin slices and marinate in olive oil with thyme.
3. Fry slices of aubergine and pieces of courgette in a non-stick pan.
4. Peel some tomatoes and dice them. Cook them over a low heat with basil to obtain a puree.
5. Add the cooked courgettes to the tomato sauce.
6. Meanwhile, in a small bowl, mix mayonnaise, Greek yogurt and Sriracha sauce.