Preheat your oven to 200C (400F). Chop eggplant into 2cm (1in) cubes. Halve tomatoes if large and thickly slice chorizo. Toss eggplant, tomato and chorizo in a large baking tray. Drizzle with a good glug of olive oil and season with salt.

Roast for 45 minutes. Stir and cook longer if needed. You want the eggplant to be really soft.

Divide between two bowls and serve with spinach / salad and mayo on the side.