Heat a frying pan or chargrill till hot,
Cut the aubergine into 1 cmm thick slices,
Grill or fry the slices til golden on both sides, set aside.
Peel and dice the onion and garlic.
Cook the onion in a saucepan on a gentle heat with the olive oil, when the onion is see translucent add the garlic, cook for another minute then add the vinegar, oregano and sugar, reduce this down by half then add the tomatoes. Cook slowly on a low heat until its reduced to a thick sauce.
Pick the leaves from the herbs and finely slice and add to the sauce, simmer for another couple of minutes.
Place the cooked aubergine into a small baking dish in a flat layer, spoon over some sauce, repeat this till all of the ingredients have been used, you want at least two layers around 4 or 5 cmm in depth, scatter the parmesan over and bake in a hot oven when needed for 20 minutes or until golden on top and bubbling up at the sides.
Serve on its own or as a part of a vegetarian main course.
«The sugar and vinegar used in this recipe is a basic gastrique, used commonly to add depth to sauces, try using other flavours with it like caramel or flavoured vinegars.»