Salt the eggplant by slicing it thinly and sprinkling the salt on top. Let it sweat for around 20 minutes and then rinse and pat dry. 

Then you'll need to caramelize the onions. In a fry pan add a little water or oil and add your onions on low heat and let cook for around 20 minutes, stirring occasionally, being careful not to burn. They will caramelize and soften nicely. Then stir through the coconut sugar and balsamic vinegar and cook for a further few minutes. 

Pre heat your oven to 180℃

While the onions are cooking, you can pre bake the pastry and prepare the vegetables. Spray a 20cm tin with cooking spray or coconut oil. Press the pastry into the tin, making sure it's all the way up to the edges and cutting off the excess (you may need to use some of the excess to press into gaps showing in the pastry). Blind bake the pastry for around 10 minutes. 

Slice the remaining vegetables as thinly as possible (this is best done with a mandolin). After the pastry has blind baked, let cool slightly and then spread the caramelized onion on the bottom. Arrange the vegetables in circles working from the rim inwards. I alternate the vegetables to give it a nice even colour! 

Mix the olive oil and thyme and brush over the tart, then bake in the oven for 1 hour, until vegetables are soft. This may take longer if the vegetables are sliced thicker, but you don't want to burn the pastry, so if it takes longer then cover with alfoil and keep cooking until vegetables are soft. 

Best served with roast potatoes or salad.