Preheat the oven to 300 degrees.

Slice the eggplants into 0.5 inch thick pieces (on length), brush with a little oil, season with a pinch of sea salt and pepper and place on a baking sheet. Bake for 15-20 minutes, until tender.

Meanwhile place the dried tomatoes, olive oil, salt, garlic and tomato sauce (keep the cherry tomatoes separately from the sauce whole to top up the pizza) in a food processor. Pulse until you have a smooth paste, about 1 minute.

Once cooked through, spread some of the dried tomatoes paste on top of the eggplant slices, following with cherry tomatoes, mozzarella, basil leaves and a sprinkling of dried oregano.

Return the baking tray to the oven for a further 5 minutes, until the mozzarella is melty.