Gnocchi with smoky eggplant and kale sauce

Preheat oven to 180°C.
Char eggplant over an open flame or hot grill until the whole skin is going black and shrivelled (this gives a smoky taste, but isn't essential), then transfer to a tray lined with a baking sheet and bake for 30–40 minutes.
Add kale and sundried tomato pesto (if using) to sauce and cook for another 5 minutes until kale is wilted. At the same time, add gnocchi to a pot of boiling water and cook for 3–4 minutes until floating, then drain.
Serve gnocchi topped with sauce and a whole lot of parmesan, and enjoy!
Sauté onion and garlic until onion is browning, then add tomatoes, olives (if using) and basil, and season to taste. Swill a little water in the tomato tins and add to pan. Simmer.
Meanwhile, dice onion finely, strip kale from stems and tear into pieces, and chop olives (if using) into fairly small pieces. Wait until eggplant is ready then leave to cool.
Remove skin from eggplant, roughly chop flesh, and add to sauce. Continue to simmer for 10 minutes or longer to infuse eggplant flavour. If you're short on time, skip this.