Directions

1. 1. Cut each aubergine slice across into 4 pieces. Heat oil in pan on medium flame.
2. 2. Stir fry aubergine slices in two lots till pale brown in colour. Drain with a slotted spoon.
3. 3. Add 2 tablespoons oil to remaining oil in pan, heat and add garlic, chopped tomatoes, puree and water.
4. 4. Stir cook for 10 mins till sauce is thick. Add aubergine slices and stir cook to combine for another 5 to 8 mins. Serve hot or cold.
5. 5. Note: Can be made 3 days in advance.