Carefully wash the aubergines and cut them into thin slices. Sprinkle the aubergine slices with salt and leave for about 1 hour to drain, then use kitchen paper to dry them off.
In a frying pan, fry the aubergines in sunflower oil. The aubergines must be soft and tender.
Pour the peeled tomatoes into a large saucepan and mash them. Then add the tomato puree, sugar, salt, vinegar and crushed garlic. Cook on a low heat for about 10 minutes.
Arrange the aubergines on a plate and pour the tomato sauce on top.
Serve cold.
