Pre-heat the oven to 200°C. Cut the aubergine into ½ cm slices and brush them with olive oil.
Heat a grill pan on a high heat and grill the slices of aubergine on both sides for around 2 minutes. Sprinkle with salt and pepper.
Slice the mozzarella and the vine tomatoes thinly.
Coat the ovenproof dish with olive oil and place a slice of aubergine, a slice of mozzarella, a slice of tomato and a basil leaf in an overlapping pattern. Repeat until all the ingredients have been used. Finely chop the chilli pepper and mix with the tomato puree.
Pour over the tomato puree and sprinkle it with the parmesan.
Bake in an oven which has been pre-heated to 200°C for around 15 minutes.