Cut the tofu into small cubes. Place the red onion, most of the garlic and some oil in a pan. Lightly saute, adding the tofu, courgettes, peppers (leaving some for the puree) and aubergine. Add 3 chopped tomatoes and allow to simmer. Make a puree out of the remaining tomatoes, peppers, garlic and water. Add to the pan. Place the parmesan into metal rings on a baking tray. Press down to form biscuit shapes. Remove metal rings and place in the oven for 4 minutes or until light brown in colour. Deep fry the basil in the vegetable oil for a few seconds or until the basil becomes limp and translucent. Place the ratatouille onto the biscuits, building up a few layers, and decorate with the deep-fried basil. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/