Cut the lampuki into 5 cm pieces, coat in seasoned flour and shallow fry in a pan with hot oil until golden. Remove from the pan and set aside. Using the same pan, fry the chopped garlic, anchovies, chili pepper, olives and capers for a couple of minutes, taking care not to allow the garlic to burn. Next drain the juices from the peeled tomatoes, crush with a fork and add to the pan. Heat till bubbling then add in the spinach and cook for 2 minutes to wilt. Slice the aubergines and put them on a cooling rack. Sprinkle with salt and allow to drain the water. Pat dry with a clean towel and grill on both sides brushed with a little oil until brown and cooked through. Take an oven proof dish and grease lightly with the oil. Alternate layers of aubergines, tomato sauce, basil, lampuki and cheeses, making sure you finish with a layer of the aubergines covered with the sauce and cheeses. Bake in the oven at 200°C for 15-20 minutes or until the cheeses melt and are golden. Serve with a side of rucola salad.