So............

For this dish we have peeled deseeded and chopped the tomatoes... and they are fried off with a finely chopped onion ( her hands were a blur ) and a roughly ( and I mean roughly ) chopped clove of fat juicy garlic... so whilst we sliced the aubergine, apparently I did it a bit thin, it should have been about 1 1/2 cm thick... the tomatie sauce bubbled away.

Pam is brushing the aub slices with olove oil and then Pete will BBQ them to just brown them....