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Cut the aubergines in half lengthways. Season with salt, pepper and extra virgin olive oil.
Preheat the water bath to 80°C.
In a frying pan, colour the aubergines on both sides and when they are well-browned, remove from the heat and place them in vacuum bags with some extra virgin olive oil. Seal and cook in the water bath for 8–10 minutes.
To prepare the pesto, place all of the ingredients in a blender and blitz until smooth.
Warm the passata in a small saucepan and season with salt and pepper.
To serve, spoon some passata onto the plate and splatter over the pesto. Add the aubergine and finish with the freshly grated lemon zest.