Roast the eggplant (allow to cool and store in an airtight container in the fridge). 

Ingredients:

• 3 large or 4 small eggplants
• Olive oil
• Salt and pepper

Method: 

1. Preheat the oven to 200 degrees fan bake. Slice the eggplant into aprox ½ cm rounds. Pop on a baking tray (you’ll probably need 2 trays with this amount of eggplant) and season with salt and pepper and drizzle/brush over a generous amount of olive oil.
2. Pop in the oven to roast for 25-30 minutes until golden brown and cooked through.

Make the tomato sauce (allow to cool and store in an airtight container in the fridge). 

Ingredients:

• 1 Tbsp olive oil
• 1 brown onion (finely diced)
• 3 Tbsp fresh herbs or 1 Tbsp dried herbs (chopped finely)
• 3 garlic cloves (crushed)
• 1 Tbsp capers (finely chopped)
• 400g tin chopped tomatoes
• 1 Tbsp tomato paste
• ½ cup of water
• Salt and pepper to taste

Method: 

1. Add a generous drizzle of olive oil to a medium-sized pan over a medium heat; add the onions, crushed garlic, and herbs. Cook for 5 minutes or so until the onions have softened. Add the capers and cook for another couple of minutes.

2. Add the chopped tomatoes, tomato paste and water, bring to a boil and then reduce to a simmer for about 15 minutes until it has reduced slightly and developed in flavour.