Thinly slice the aubergines, sprinkle with salt and leave in a colander to drain of any bitter juices for 30 minutes. Rinse and dry.
While they are draining, heat 3 tablespoons olive oil in a large pan and add the garlic, parsley and chilli. Fry gently for almost 5 minutes. When the garlic has turned brown, add the tomatoes and cook for 20 minutes. This sauce has a more liquid consisten