Wash and dry the eggplants and cut into 1cm cubes. Place in a sieve, sprinkle with salt and leave to drain for 15 minutes.
Meanwhile, peel and finely dice the garlic and onions.
Heat oil in a saucepan and fry the onions and garlic over a medium heat until softened.
Add the eggplants and cook for 4-5 minutes.
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.
Add the canned tomatoes. Cook for 25-30 minutes over a medium heat. Season with salt, pepper and a pinch of sugar.
Quarter the pizza dough and roll out to about 1cm thick pizza bases. Place the pizza bases on lightly floured baking trays.
Cover the pizza bases with the eggplant sauce and bake in the pre-heated oven at 240°C (220°C fan, gas 8) for 15 minutes.
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.