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Preheat the oven to 200°C/180°C Fan/Gas 6.
Halve the baby aubergines lengthways and score the cut surfaces. Divide the halved aubergines, shallots and garlic cloves between 2 individual ovenproof dishes. Drizzle with the extra virgin olive oil, season with salt and pepper and cook in the oven for 20 minutes.
Meanwhile, make the tomato sauce. Heat the extra virgin olive oil in a small saucepan over a medium heat. Toss in the cherry tomatoes and cook for 1-2 minutes, then stir in the sun-blushed tomatoes, passata, dried herbs and 100ml water. Cook for 5-6 minutes or until the sauce is thickened. Remove from the heat and stir through the white balsamic vinegar.
Take the dishes from the oven, spoon in the tomato sauce and stir through the fresh herbs. Tuck in the courgettes and Padrón peppers and bake for a further 20 minutes. Take out the dishes again and scatter over the olives, feta and Parmesan. Bake for a final 10 minutes.
Remove from the oven, trickle over some extra virgin olive oil and finish with a scattering of fresh basil leaves.