• Choose the firmest aubergine in the shop.
• Choose the ripest tomatoes in the shop. Look at the different sorts together.
• Measure the olive oil.
• Take the sunblush tomatoes out of their oil. (We have a pair of tweezers for this.)
• Measure the tomato puree.
• Pick the basil leaves off the stalk.
• Grate the parmesan with as much supervision as they need.
• Measure the balsamic vinegar.
• Brush the aubergines.
• Stir the tomato and sunblush mixture.
• Strain the tomato and sunblush mixture.
• Let the baking sheet and aubergine cool then put the tomato, mozzarella and Parmesan on top.
• Hopefully eat it all up!

I had a funny old time with this. I’d assumed it would be really easy but James wouldn’t even touch it and Jake took a few goes, but I just kept putting too much spice on top. I’ve had a pizza party for one of Jake’s birthdays and I see no reason why you couldn’t try with these as the base. I’m sure if I peeled them then fried them in breadcrumbs or batter there would be no problem. Ho hum.