Slice the onion as finely as you want (but not too coarsely) and add it to a large saucepan along with the olive oil. Begin to heat on a medium heat.

Finely slice or mash the garlic. When the onion starts to caramelise, add it to the saucepan and stir well.

When the onion is nicely browned, add the tinned tomatoes and stir well. Allow to simmer on a low heat.

While everything is simmering, chop the aubergine into slices and then into chunks (about the size of your thumb-tip). When this is done, put the chunks in the pan and stir.

Add the oregano, salt and pepper and stir. Then, put a kid on the pan and cook on a low heat for about 20-30 minutes.

Serve! I recommend serving with pitta bread, but rice works too.