Step 1

Salt eggplants liberally all over and stand in a colander set over a bowl for 1 hour.

Step 2

Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, for 4-5 minutes until onion begins to soften.

Step 3

Reduce heat to medium and stir in tomato paste and cook, stirring frequently, for a further 5-6 minutes until paste begins to catch at the bottom of the pan. Stir in spices, tomato and sugar. Cook, stirring occasionally, for 6-8 minutes until tomato begins to break down and most of the liquid has become thick and glossy. Wash off the salt from the eggplant and pat dry.

Step 4

Heat 2cm of the extra olive oil in a large frypan, and in batches, fry eggplant for 2-3 minutes, turning halfway, until golden.

Step 5

Drain on a paper towel and repeat with remaining eggplant. Top up with more oil if needed.

Step 6

Add cooked eggplant to the tomato sauce in the pan and cook very gently on low heat for 15-20 minutes until sauce looks split and oily. Serve immediately or refrigerate overnight and serve cold with some chargrilled pita bread.