Greek style Eggplants

• 3-4 large eggplants
• 1 lb/500 g tomatoes
• 4 tablespoons oil
• 1/2 teaspoon sugar
• 2 tablespoons flour
• 1 head of garlic
• salt

Slice the eggplants lengthwise and crosswise to make 8 pieces. Scald with boiling water and then weigh down with something heavy between 2 wooden cutting boards, for 15 minutes. Drain well, dredge with flour and then fry each piece in hot oil. Place in a heat resistant dish and pour the following sauce on them. Fry the finely chopped garlic in oil. Mix with the peeled, seeded and chopped tomatoes, sugar and salt. Bake for 15-20 minutes. Serve cold.