Step: 1/9

Wash and dry the aubergines and cut into 1cm cubes. Place in a sieve, sprinkle with salt and leave to drain for 15 minutes.

Step: 2/9

Meanwhile, peel and finely dice the garlic and onions.

Step: 3/9

Heat oil in a saucepan and fry the onions and garlic over a medium heat until softened.

Step: 4/9

Add the aubergines and cook for 4-5 minutes.

Step: 5/9

Wash the chillies and basil. Shake the basil dry and pick off the leaves. Chop the chillies and add to the pan with the basil leaves.

Step: 6/9

Add the canned tomatoes. Cook for 25-30 minutes over a medium heat. Season with salt, pepper and a pinch of sugar.

Step: 7/9

Quarter the pizza dough and roll out to about 1cm thick pizza bases. Place the pizza bases on lightly floured baking trays.

Step: 8/9

Cover the pizza bases with the aubergine sauce and bake in the pre-heated oven at 240°C (220°C fan, gas 8) for 15 minutes.

Step: 9/9

Meanwhile, crumble the goat's cheese into pieces. Scatter the cheese over the pizzas for the last 5 minutes baking time. Wash the oregano, shake dry and pick off the leaves. Scatter over the hot pizzas.