Preheat oven to 200°C or 400°F, fan forced.
Toss eggplant through olive oil and place on roasting tray. Cook for 25 mins, or until soft and golden brown. With 5 mins remaining, begin step 3.
Add onion and garlic to mixer bowl. Chop for 3 sec/speed 7/MC on. Scrape bowl down.
Add the 20 g olive oil to mixer bowl. Cook for 5 min/100°C or 212°F/speed 1/MC off.
Add remaining ingredients, including roasted eggplant, to mixer bowl. Cook for 25 min/steaming temp/speed 1/MC off. Place simmering basket on top to avoid splatter.
Season to taste. Serve over your favourite pasta, zucchini noodles or as a delicious topping over steak or chicken breast.