Cut the aubergines in half lengthways, then cut them into roughly 3cm x 8cm wedges. Put the aubergine pieces in a large bowl and toss with all the oil and a teaspoon of salt. Arrange on a lined baking tray, keeping the bowl to one side, and roast for 30 minutes.
When the aubergines are ready, take them out of the oven and tip into the large bowl with the peanut butter mix. Mix well, so the aubergines are coated in the sauce, then tip the lot back on to the baking tray and spread out in a single layer. Return to the oven for another 10 minutes, until the sauce thickens and becomes sticky.
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