Sauté the shallots and garlic in the olive oil, add the herbs with the pepper and salt, add the diced tomatoes and let it all gently simmer, add the cream and reduce the mixture slightly.
Let everything cool off and then mix it with the aubergine, the basil and the sweet potatoes.
Season everything with salt and pepper and place it in a fireproof dish. Sprinkle the cheese over the top and bake in a pre-heated, hot-air oven for 20 minutes at 160°C.
Finally let it heat under the grill and then serve with lamb, fillet of beef or roasted chicken ... or serve on its own as a vegetarian dish.
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