Heat the oil in a heavy frying pan until smoking & add the aubergines a handful at a time so as not to lower heat. Cook until golden (about 10 minutes) then remove with slotted spoon. Add tomatoes to pan with garlic, herbs & seasoning. Cook for 10 minutes, covered at first, then uncovered so that juice reduces by ½. Return aubergines to pan to heat through about 5 minutes.