First, roast the aubergine pieces in an oven with plenty of olive oil until they turn dark brown and the moisture has been cooked out.

Now sweat the onions, nuts, chilli and raisins in lots of olive oil, salt, and pepper until soft.

Now add the courgettes and tomatoes and increase the heat. After five minutes add the passata and cook this until it is mainly reduced.

Now finish with the roughly chopped herbs and aubergine. 

This is also excellent the following day in toast!