1 Chop onions finely, fry gently for 10 minutes
2 Add tom paste and balsamic and dried oregano, fry gently for a further 2 minutes, add chopped toms, S&P
3 Simmer gently with lid off. Put oven on to heat 170 degrees
4 Slice aubergines lengthwise, brush with oil and start griddling in batches, they are ready when nicely scorched and slightly transclucent - about 3 minutes each side (you may want to open the windows, it gets a little smoky, that's normal - black and billowing is a step to far…)
5 In a deep oven dish put in a layer of aubergine, dot with ripped bits of mozarella, chopped/torn basil, a wooden spoon dollop of the tomato sauce and a little parmesan - repeat until you run out of aubergine
6 Smother with remaining sauce (there should be quite a lot) and parmesan and pop in the hot oven for 30-40 minutes until golden and bubbling
7 Give it 5 minutes out of the oven (molten cheese is no friend to the tongue). Serve with bread (French or Italian), a green salad and a nice Chianti