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Heat a good glug of olive oil in a frying pan over medium-low heat and add the garlic and tomato paste. Cook for a minute or so, stirring to prevent the garlic and tomato paste from catching
Add the tinned tomatoes, sugar and bay leaf and bring to a simmer. Cook for 30 minutes over a gentle heat, stirring occasionally. Season well
Brush the aubergine slices with olive oil and cook in a preheated griddle pan for a few minutes each side, or until charred and soft all the way through
Combine all the ingredients for the aubergine filling and season with salt and pepper
Once cool enough to handle, place some of the aubergine filling onto the thicker end of each aubergine slice and roll up
Transfer the tomato sauce to a large, high-sided frying pan or skillet and add the aubergine rolls, distributing them evenly
Gently heat, ensuring all the sauce and rolls are hot through, before garnishing with swirls of the aubergine pesto and an extra swirl of olive oil