Sprinkle the aubergines with salt and a little sugar and leave to stand for a while. Fry the onion and garlic in olive oil. Gently squeeze out the aubergine pieces and fry them. Deglaze with the tomatoes and let it simmer for about half an hour.
If there is not enough liquid, add more water. Add lemon juice and tahini, season with salt and pepper and add other spices to taste.
For four people as a side dish. I also like to eat it as a sauce with pasta or rice or just with bread.
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