Preparation
Wash and dry the eggplants and cut into 1cm cubes. Place in a sieve, sprinkle with salt and leave to drain for 15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000496/000496_step_1_M.jpg)
Meanwhile, peel and finely dice the garlic and onions.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000496/000496_step_2_M.jpg)
Heat oil in a saucepan and fry the onions and garlic over a medium heat until softened.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000496/000496_step_3_M.jpg)
Add the eggplants and cook for 4-5 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000496/000496_step_4_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000496/000496_step_5_M.jpg)
Add the canned tomatoes. Cook for 25-30 minutes over a medium heat. Season with salt, pepper and a pinch of sugar.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000496/000496_step_6_M.jpg)
Quarter the pizza dough and roll out to about 1cm thick pizza bases. Place the pizza bases on lightly floured baking trays.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000496/000496_step_7_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000496/000496_step_8_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000496/000496_step_9_M.jpg)