Preheat oven to 200C/400F.

In a bowl, combine the chopped eggplant, balsamic vinegar and olive oil. Place on a baking sheet and bake in oven for 30 minutes. 

In the meantime, Slice the tomatoes, place them on a paper towel and sprinkle with sea salt. Let rest for about 20 minutes to absorb excess moisture. 

Cook the onions in a little olive oil, when they start to soften add the crumbled sausage and cook until no longer pink.

Add the crushed garlic and cook for just one more minute until fragrant.

Remove from heat, add the roasted eggplant, mix through and leave to cool.

Butter grease a 28cm pie dish. 

Place a layer of sliced tomatoes on the base of the dish. Top with the eggplant filling, then top again with six sliced tomatoes. 

In a bowl, mix the eggs and cream together. Add the fresh or dried herbs, cheddar cheese and season with salt and pepper. 

Pour the egg mixture over the tomatoes and filling. Top with shredded mozzarella and freshly ground pepper. 

Bake in oven 190C/375F for approximately 45 minutes, until puffed and top is golden. 

Serve as it is, with potatoes, crispy salad or stuff into rolls or wraps. 

Enjoy!