Pre-heat the oven to 180 C.
In a roasting tin, place the aubergine, oil, garlic and red onion and bake in the oven for 15 minutes. Remove from the oven and add the courgettes, herbs and the almonds and roast for a further 15 minutes. Cool and arrange on four plates with the almonds, prosciutto and cress on top. As an optional topping, sprinkle cubes of halloumi cheese.