Preheat the oven to 200°C (180°C fan / Gas mark 6)
In an ovenproof dish add the passata, pesto, double cream, thyme leaves, 2 tbsp of the olive oil, the 1 tbsp of balsamic vinegar, season with salt and pepper and mix well. Place the dish to one side while you prepare the aubergine.
Place the 2 halves of the aubergine on a clean chopping board, cut face down. Carefully using a sharp knife cut 3 V shaped slits, season the slits with salt and pepper then stuff the slits with the mozzarella and peppers.
Sit the aubergines in the sauce cut face down, add the tomatoes and drizzle with the remaining olive oil. Now pop into the oven and roast for 25-30 minutes.
Once out of the oven sprinkle with the cheese and herbs