Rinse the eggplant, slice and discard the top.

Slice the eggplant into more or less even circles.

Lay the slices down onto an oven baking tray

Sprinkle with a generous amount of salt and pepper

Add spoonfuls of tomato sauce making sure they are all topped off and spread it out onto each slice. They don;t need to be perfect.

Add the cherry tomatoes, some can be sliced if they bigger and leave the tiny ones whole.

Give it the last seasoning of salt, pepper and a drizzle of olive oil.

Bake for 15 minutes on 180 C until everything is nice and crisp, It should not go longer or they will dry out and you want to retain the moisture. If you not happy with the roast color after 15 minutes, up the oven heat to 200 or 220 C and leave them for 3 minutes then take them out.

Depending on your oven, if you do increase the heat for 3 minutes, watch them!