Take three or four aubergines and cut them into circles approximately one quarter inch thick and place some of the discs into the bottom of a flat bottomed frying pan in which there is already a good dollop of heated olive oil. Fry on both sides until the aubergines are soft and the flat surfaces have plenty of colour, Remove the aubergines from the pan and arrange in a layer in the bottom of an oven-proof dish and pour over some passata and onto this grate some strong cheddar cheese (not too much, little and strong is better than lots of mild). Keep on building layers up with aubergine, passata and cheddar until all the aubergines have been used. The final layer of cheddar should be more generous than those below.
About half an hour before you plan on serving the meal put the dish containing the aubergines etc. into an oven at around 200 C and cook away until the top has melted and turned a beautiful golden colour. You can cook on for longer if you prefer the flavours to concentrate a bit more.
Works really well with dry meats like grilled pork chops or chicken or fish steaks like tuna.