Tomato and Aubergine Gratin

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1/2 cup/125 ml olive oil

2 large onions, sliced

3 cloves garlic, chopped

1 bay leaf

1 pepperoncino, smashed, optional

4 pounds/1.8 kg tomatoes, roughly chopped

Kosher salt and freshly ground black pepper 

A handful of fresh herb leaves, such as basil, parsley and rosemary

2 pounds/1 kg eggplant, sliced about 1/2 inch/1 cm thick 

1 cup/80 g homemade breadcrumbs, toasted

Pinch chili powder, more to taste

3 tablespoons freshly grated Parmesan