Cut up a small onion and let it simmer in olive oil with thyme, rosemary, oregano and tomato paste
Once the onions have turned translucent add the canned cherry tomatoes and basil. Cook on medium heat to get all the water out of the sauce. Season with salt and pepper and blend the sauce until there are no more chunks
Cut the eggplant into 1 cm slices and drizzle them with olive oil. Season with salt and pepper and cook for 15 min in a 180°C oven
Add the tomato sauce and toppings and cook it for 5-7 more minutes
Serve with the arugula, extra toppings & tomato sauce
