Melt-in-your-mouth tomato and eggplant strudel - Starts at 60

Ingredients

• 200g, plus 1 tbsp, plain flour
• 5-6 tbsp extra virgin olive oil
• 1 large eggplant (aubergine), sliced ¼ inch thick
• 6 tomatoes, sliced ½ inch thick
• 1 clove garlic, sliced
• 80g fresh rye breadcrumbs
• 80g raw almonds, coarsely chopped
• 3 sprigs thyme, leaves only
• Pinch of chilli flakes