Put your pizza stone in the oven and preheat to 220°C/425°F/Gas 7.
Heat some oil in a griddle and add the aubergines and cook for 60-90 seconds each side on low.
Mix the flour, yeast, salt and sugar together in a large mixing bowl. Make a well in the middle of the flour mixture and add the oil and water to bring together as a dough. Put it onto a floured surface and using your fingers, spread the dough out. Try not to use a rolling pin to roll the dough out. Pick the dough up hand stretch it to 30cm diameter. Put on a floured pizza peel.
Spread the pasta sauce on the pizza dough and then top with the aubergine, mozzarella, goats cheese and pesto.
Carefully slide the pizza off the peel and on to the heated pizza stone. Quickly put back in to the oven (so it doesn’t lose too much heat) and cook for 25 minutes.