1. Prepare the Eggplants
2. Cut the eggplants in half lengthwise and score the flesh in a criss-cross pattern.
3. Sprinkle with salt and let them sit for 30 minutes to release any bitterness.
4. Preheat the oven to 180°C (350°F) and line a baking tray with foil.
5. Rinse and pat dry, drizzle generously with olive oil, season with salt and pepper, and roast for about 40 minutes until soft and golden.

Make the Tomato Sauce

1. Heat olive oil in a large pot over low-medium heat. Add garlic and sauté until fragrant but not browned.
2. Add chili flakes and oregano; stir for 2–3 minutes.
3. Stir in the tomato paste and cook for 3 minutes.
4. Add the grated or peeled tomatoes and bring to a boil.
5. Reduce the heat, cover, and simmer gently for 15 minutes.
6. Add the basil, simmer 10 minutes more, then remove the basil and blend the sauce until smooth.
7. Return to the pot, cook another 5–10 minutes, and season with salt, pepper, and sugar to balance acidity.

Caramelize the Onions

1. In a large pan, heat olive oil (and butter, if using).
2. Add onions and a pinch of salt.
3. Cook slowly over very low heat for about 1 hour, stirring often and adding 1–2 tbsp water if needed.
4. When the onions are deep golden and sweet, season with pepper and thyme.

Assemble the Dish

1. Arrange the roasted eggplants on a baking dish.
2. Spoon a generous layer of caramelized onions over each.
3. Top with 2–3 tbsp tomato sauce.
4. Sprinkle with cheese if desired.
5. Bake for about 10 minutes until bubbling.