Halve the aubergines lengthways, halve the halves again and then cut into slices, place on a plate, sprinkle with salt and let the liquid release for 30 minutes.
In the meantime, peel off the garlic cloves and finely chop the peppermint.
Score the tomatoes crosswise, scald in boiling water, peel, core and cut into quarters.
When the aubergines have drawn enough liquid, squeeze them carefully and dry the liquid.
Fry the aubergine slices in 3 tablespoons of hot olive oil over a low fire.
Sprinkle the garlic and peppermint on top, drizzle with the rest of the olive oil.
At the same time, add the tomatoes to 2 tablespoons of olive oil and sprinkle with the powdered sugar. Simmer over medium heat for about 3 minutes, stirring two or three times. Take the pot off the fire.
When the eggplants have turned color but haven`t crumbled, use a slotted spoon to remove them from the pan so that they can drain well and mix them with the tomatoes.
Put the vegetables on a small fire for about 5 minutes.
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