Ingredients: 300g Roma tomatoes, peeled, seeded and halved 1 tablespoon sugar 3 teaspoon rock salt 2 tablespoon freshly cracked black pepper 1 tablespoon chopped basil 125ml extra virgin olive oil 300g Japanese aubergines (eggplant) 250ml olive oil 2 tablespoon fennel seeds 2 tablespoon cumin seeds, roasted and crushed 20g basil 5 garlic cloves 2 teaspoon rock salt 2 teaspoon freshly cracked black pepper 2 lemons (for juice)

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For the Tomato Confit
Lay tomatoes flat on a tray. Season with sugar, rock salt, pepper and basil. Drizzle with olive oil and bake in an oven pre-heated to 80°C for 2 hours. Set aside until use.

Slice aubergines into halves and drizzle with olive oil. Char-grill for 5 minutes on each side.

Toss aubergines and tomato confit with the rest of the ingredients, adding the lemon juice last.