Preheat the oven 200C.

Roasted Tomato Sauce: Put the tomatoes into a shallow roasting dish, cutting the larger tomatoes into wedges. Add the chopped onions and garlic and season well with salt and pepper and drizzle with olive oil. Toss to combine and place in the oven. Roast for 30 minutes.

Rolled Eggplant: Brush the eggplant slices generously with olive oil and season. Grill the eggplant on a hot BBQ plate until golden on both sides and softened for rolling. Don't overcook or they will become mushy. Alternatively roast on a tray in the oven in a single layer for about 30 minutes or until softened.

In a bowl combine the feta, oregano, lemon zest and pepper. Mash together with a fork to make a smooth-ish paste adding olive oil to loosen. The paste needs to be spreadable but not runny.

Once the eggplant is grilled cool a little for easy handling. Lay the slices on a board and spread evenly with the feta mix. Roll up tightly. Remove the tomatoes from the oven and use a wooden spoon to mash them up a little, then push to the edges of the dish. Arrange the rolled eggplant snugly into the centre of the dish. Bake for 30 minutes.

Garnish with torn basil and serve with grated Parmesan. Accompany with salad and fresh bread drizzled with olive oil.