Pre-heat oven to 220°C.
Cut the aubergine, tomato and courgette into 5mm slices and mix the oil with the pesto and garlic. Brush the vegetables lightly with the oil mixture and grill on both sides until starting to soften. Season well.
In a ceramic quiche dish (approx 26cm x 22cm) arrange the aubergine, tomatoes and courgettes in overlapping circles. Sprinkle the cheese over the top evenly.
Roll out the pastry into a circle and then place over the top of the dish, tucking the sides under with the end of a spoon.
Bake in the oven for 25-30 minutes until the pastry is crisp and risen. Remove from the oven and turn out onto a plate. Allow to cool a little before serving.