Slice the aubergines lengthwise. Salt the slices and set aside for 2 to 3 hours to allow the salt to bring out any bitter juices. Rinse the aubergines well and pat dry with kitchen paper or a clean teacloth.
Steep the tomatoes in boiling water for a couple of minutes, then remove the skins. Chop the tomatoes and add to a hot pan. Allow the tomato juice to evaporate, then add a little vegetable oil and fry for 5 minutes. Add salt and pepper.
Fry the aubergines separately until cooked through, adding salt and pepper during cooking. Remove the aubergines from the pan and place on kitchen paper to absorb excess oil.
I also use ordinary kitchen oven to braise the aubergines. Place aubergines in roasting pan, brush them well with oil and cook them in oven at 250 degrees until brown. Some times brush the eggplants again with oil and turn them to other site.