Cut unpeeled Aubergines into 1/2 diagonal slices spread slices onto a cutting board sprinkle with salt & press with a plate to get rid of excess liquid. Allow to drain for 30 minutes and then wipe with a damp cloth
Heat enough olive oil to cover bottom of a large frying pan and fry aubergine gently over medium heat turning often till tender. Remove from pan & drain
Plunge tomatoes into boiling water for a few seconds peel & deseed
Saute remaining pulp in a little olive oil till soft
Add garlic & parsley
Cover reduce heat & cook for 30 to 40 minutes
Remove from heat cool add lemon juice sugar salt & pepper
Place aubergine in a shallow serving dish or glass bowl
Pour tomato mixture on top & chill until ready to serve
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