Preheat your oven to 230ÅãC/Gas 8, position upper middle shelf.
Start with the aubergine. Cut it in half lengthways. Lay the halves cut side down on your chopping board. Cut each half lengthways in two, to give thinner slices. Get a baking tray. Line it with a non-stick mat. Lay the aubergine slices on the tray close together in pairs to make 2 ‘pizza’ bases.
Brush both sides of the aubergine slices with the 2 tbsp of olive oil. Season with salt. Roast for 8 minutes. Turn the aubergine slices over. Roast for minutes or until golden.
To prepare the plum tomatoes, cut out the dark tops and then cut the tomatoes in half. Cut 2 halves into 5 slices each. Sprinkle these slices lightly with salt. Chop the remaining 2 tomato halves into 2cm dice.
Get a medium bowl. Add the diced tomato, tomato pureÅLe, sunblush tomatoes, garlic, 1/8 tsp of salt, a pinch of cayenne and 1/4 tsp of sugar.
Stir well. Leave to sit until the aubergine is roasted.
Drain and halve the mozzarella. Cut each half into 5 even slices. Pat very dry with kitchen paper. Once the aubergine is ready, take it out of the oven. Turn your oven up to 240ÅãC/Gas 9.
Pat the tomato slices dry. Drain the diced tomato mixture in a sieve over a bowl, pushing gently on the tomatoes with the back of a spoon to make sure they are as dry as possible. Put the juice to one side.
Spread the diced tomato over the cooked aubergine. Lay the mozzarella and sliced tomato on top. Sprinkle over the Parmesan. Roast for 15–18 minutes until the cheese is melted and golden. Don’t worry if it burns a bit around the edge. Scatter the basil on top.
Add the 2 tsp of olive oil and 1 tsp of balsamic vinegar to the strained tomato juice. Spoon the dressing onto your plates. Use a fish slice to transfer the pizza to the plates.