Aubergines en barbouillade

• 4–6 aubergines, peeled and thinly sliced into rounds
• 4–6 tablespoons olive oil
• 4–6 ripe tomatoe

In a large thick-bottomed frying pan or heat-proof casserole, sauté enough aubergine slices to make a single layer on the bottom of the pan. When they are golden on both sides, remove them and allow them to drain on absorbent paper. Repeat with the other slices.

Add the remaining olive oil to a clean pan or casserole. Return the sautéed aubergine slices to the pan (or casserole); add th