Tomato sauce

• 1 kg (2 lb) tomatoes
• 6 onions, finely chopped

The day before, cut the tomatoes for the sauce in quarters, place in an enamel pan and leave for 24 hours.

Bake the aubergine until soft in the oven in a dry pan without fat; take off the skin and chop the pulp. In a saucepan, combine the onion, walnuts, vinegar, celery, herbs, garlic and spices and stir over a moderate heat until soft. Add the aubergine pulp and keep hot.

To pr