Preheat oven to 180oC fan-forced.
Whisk together the vinegar, oil, tomato paste, honey, oregano, salt and pepper.
Then mix through the chopped eggplant and tomato, so thoroughly coated.
Place eggplant on a baking tray and bake for 40 minutes until the eggplant is soft; stir at 10-15-minute intervals.
Serve as is on baking tray or platter.
Then sprinkle with the topping ingredients.