Wash the tomatoes, aubergine and courgettes then cut into roundelles about 3mm (⅛") thick
Place these, standing vertically, in a shallow oven-proof dish, using a repeating pattern (tomato, aubergine, courgette, tomato, aubergine, courgette etc)
Snip the basil leaves with scissors and mix in a bowl with the fromage frais. Season with salt and freshly-ground pepper and spread liberally over the vegetables.
Sprinkle the olive oil over the top then place in the middle of a preheated moderate oven (Mk 4 - 350°F - 180°C) for 35 minutes.