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Pre heat oven to 200c
Stab the aubergines and rub olive oil on their skins. Cut the top off the garlic and oil the exposed cloves. Sprinkle a little salt over the aubs and the garlic, then wrap the garlic in foil and roast it all for 30mins, or until the aubergines skins have expanded and a knife goes in easily
Fry the onions for 6-8 mins with a pinch of salt until translucent, then add the garlic, thyme and oregano. Cook for 2-3 mins more, then add the tomato paste and sun dried tomatoes. Cook for 3-4 mins more. By this point, the aubergines should be done - cut them in half and scoop out the flesh roughly mash with a a fork and add the flesh to the pan with 1 tsp salt. Mash again gently with a fork, making sure there are no big lumpy bits. Add the tomatoes, passata, more salt to taste, balsamic, then simmer for 15 mins whilst you whizz up the béchamel style sauce.