Preheat the oven to 200°C. To make the tomato sauce, place a saucepan over a low heat and gently fry the onion in 2 tbsp olive oil for 5 minutes until softened, adding your garlic in the last minute. Add the canned tomatoes and 2 sprigs of oregano and season to taste. Simmer for 15 minutes. Add the tomato paste and sugar and simmer for another 15 minutes. Remove from heat and stir in the red wine vinegar.
While making the tomato sauce, place a pan over a medium to high heat and pan fry the brinjals in the remaining olive oil for 3 minutes on each side, until slighty charred, and season to taste. Arrange the brinjals on a large platter and layer with spoonfuls of tomato sauce and grated Parmesan. Top with cheese and the remaining oregano. Place in the oven to heat through and bake until bubbling and the cheese is golden. Serve hot with a fresh green salad and warm bread.
Recipe courtesy City Press iMagazine.