Preheat the oven to 200 °c

Finely dice the onion and 1clove of garlic

Heat up one tablespoon of olive oil in a pan.

add the onion and garlic and cook until soft

pour the contents of the can of tomatoes

bring to the boil and then leave it to simmer

add a pinch of salt, pepper and sugar

now, turn of the had and leave this to cool, you have made the sauce in which to cook your aubergine

finely dice the other clove of garlic

cut the aubergine in half lengthways, and then score it with a knife so you get a sort of square pattern.

Pour the now coolish sauce into a baking tray and place the aubergine halves on top

sprinkle salt onto the aubergine, make sure you get it inside the groves you cut into it

sprinke with the diced garlic make sure it evenly spread

pour olive oil generously onto the aubergine

lightly sprinkle with parsley

put the baking tray into the oven and leave it to bake for an hour, however do check on it, never under cook an aubergine otherwise it will taste bad. I always wait until it is a little black on top.

once it has been baked you serve it with the tomato sauce and pesto, enjoy,