To prepare the sauce, put the tomatoes in a pan with the rest of the sauce ingredients except the parsley. Cook gently, uncovered, for 30-40 minutes until well reduced. Stir in the parsley and season to taste. Leave to cool.
Drain the slices of aubergine and squeeze dry. Heat thick layer of oil in a shallow pan and fry the aubergine until golden-brown. Drain on kitchen paper and arrange on a serving dish. Spread the cold tomato sauce over the top and serve while the aubergines are still warm, or when they are cold.