Preheat the oven to 190

Slice the aubergine in half lengthways. On the inside sides of the aubergine slices, slice diagonally across the flesh to create a diamond pattern (don't cut all the way through the flesh).

Drizzle olive oil onto the aubergine and massage into the cuts. Place the sliced garlic into the cuts in the aubergine.

Season the aubergine and place in the oven for 30 minutes in a large baking dish.

While it is cooking, mix together the onions, tomato purée, sugar, balsamic vinegar sultanas and oil into a bowl. Then add the sliced tomatoes and stir.

After half an hour, add the mix to the surrounding area in the dish, not over the aubergine. Add 100ml of water to the mixture and return to the oven for a further 30 minutes.

Once cooked, remove from the oven and too the aubergine with the cooked onion mix. Finish with the pine nuts and the chopped parsley.