Line the base and sides of a 20cm x 10cm x 2cm ( 8 x 4 x 1 inch) dish with aubergine slices allowing 1/3rd of the slice to hang over the edge, so that it can be folded over at the end. Keep a few aubergine slices for the top.

For the duxelle, process the onion, thyme, garlic and mushrooms to a coarse paste. Heat the oil and gently cook the paste with the wine vinegar for approximately 10-15 minutes.

For the tomato sauce, heat the oil in a pan and cook the onion, garlic, tomatoes, balsamic vinegar and sugar until the liquid is reduced by half.

Cool the sauce and pass it through a sieve then stir in the fresh basil and season to taste.

Preheat the oven to 190_C, 375_F, Gas Mark 5.

Spoon the duxelle mixture on top of the sliced aubergines then spread over the tomato sauce and top with the fromage frais.

Fold over the aubergine slices and use the extra ones to encase the terrine.

Cover with foil and bake in t110he oven for 30 minutes.

Leave to stand for 15 minutes before inverting on to a plate to serve.