Method

1. Pre heat the oven to 180C. Line 3 baking trays with baking paper and brush with olive oil.

2. Heat 1 Tbsp olive oil in a large saucepan over medium to high heat.

3. Add the onion to the pan and cook for 5 minutes until the onion starts to caramelise.

4. Add the garlic and rosemary to the pan and stir for one minute.

5. Add the tinned tomatoes to the pan as well as the tomato paste and caramelised balsamic vinegar. Stir to combine well.

6. Bring the tomato mixture to the boil and simmer for 15 – 20 minutes or until the sauce starts to thicken.

7. Remove from heat and allow to cool. Add the mixture to a blender and blitz to a smooth consistency.

8. Arrange the eggplant slices on two baking trays and brush with olive oil. Season with salt and pepper and bake for 15 – 20 minutes or until the slices turn golden brown. Remove from oven, do not remove the eggplant from the trays.

9. Arrange the cherry tomatoes on the third baking tray. Bake for 20 minutes or until the tomatoes start to burst. Remove from oven.

10. To each eggplant slice add 1 Tbsp of sauce, 1 – 2 cherry tomatoes, 1 Tbsp of goats fetta or ricotta, a sprinkle of parmesan cheese.

11. Return the trays with the eggplant pizzas to the oven to cook for 10 minutes, or until the cheese has melted.

12. Removed from the oven and add a few fresh basil leaves to each pizza and drizzle with a little caramelised vinegar.