Cut the garlic into sticks and marinate with the thyme sprigs in the olive oil for several hours. Peel the aubergines in strips and sprinkle with garlic. Salt and pepper. Place in a baking dish and pour the remaining oil over it. Place the sprigs of thyme in between. Cook in the oven at 200 ° C for 1 hour. Dice tomatoes and mix with 4 tablespoons of olive oil, chopped basil, pepper, salt and sugar.
Cut the eggplant into thick slices and serve with the tomatoes.
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