Preheat the oven to 350F/180C/Fan 160/ Fas 4.

Cut the eggplants lengthways into 5cm thick slices. Sprinkle some salt and pepper and bake them in the oven for about 15 minutes, alternatively, you can grill them. We do not want them cooked, as we will bake them again later.

Meanwhile, to make the sauce, put the chopped tomato cans into a saucepan. If you are using plum tomatoes, try to crush them up. Add the garlic, salt, pepper, bay leaves, cashews, and sugar. Bring to a boil, add 50ml of water, and reduce the heat to low. Stir occasionally. You want the tomato sauce cooking for at least 10 minutes.

Remove the bay leaves. Transfer the tomato sauce into a blender and blitz until smooth.

Using an oven dish ( with about 2l capacity ) layer eggplant slices, followed by the sauce, then top with the basil and thyme, then repeat with the remaining eggplant slices and tomato sauce. Finishing with the sauce.

Sprinkle the nuts if using, and the nutritional yeast.

Bake in the oven for about 35 minutes. Enjoy!