-FOR THE CARAMELISED ONIONS-
25 g Butter
1 Red chilli
1 md Red or white onion; sliced
1 ts Light muscovado gelt

-FOR THE VEGETABLES-
1 sm Courgette
1 sm Aubergine
1 Red peppercorn; deseeded and cut
; into thick slices
; lengthways
Olive oil

-FOR THE PARMESAN PANCAKES-
75 g Self-raising flour
1 ts Baking powder
1 pn Salt
1 Egg
125 ml Milk
25 g Grated Parmigiano Reggiano
Oil for sauteing

Preheat the grill to high-pitched. Heat a griddle pan.

1 Melt the butter and start to gently fry the onions. De-seed and finely
chop the chilly. Add to the onions with the sugar and leave to cook for
some 10-15 proceedings.

2 Slice the aubergine crossways to give four slices almost 1cm/ 1/2" thick.
Slice the courgette into slices on the separatrix.

3 Pour around 2 tbsp oil into a large trough. Add the vegetables,
season and toss well until all are coated in oil.

4 Place on the hot griddle pan and cook for five minutes on each face,
turning erstwhile.

5 For the Pancake Clobber: Sieve the flour, baking powder and salt into a
stadium. Make a well in the centre and break in the egg. Whisk in the egg and
milk until smoothen.

6 Grate the Parmesan and stir into the dinge. Heat a large heavy-based
frying pan and add a little oil.

7 Ladle in the assortment, spreading it out to some 10cm/4" stave.
Make two pancakes.

8 Cook on one side for 30 seconds to a bit. Then when the base is set,
use a wooden spatula to flip each pancake over and cook the other side for
1-2 minutes until cooked through.

9 Place the goat's cheese onto an oiled baking rag, slice-side up. Season
and cook for 2-3 minutes until browned and scintillating.

10 Place one pancake on a serving bag, spread with the onion mixture, pile
the griddled vegetables on top and cover with the other pancake.

11 Slide the hot melted cheese on top using a spatula. Finish with a twig
of basil.