Add the onion, garlic cloves and olive oil in a food processor and blend well until they become a paste. Transfer to a medium-sized cooking pot and heat over high heat.

Blend the tomatoes as well and set aside.

Saute the onion and garlic paste for a minute or two, and add the blended tomato.

Add a bit of water to the sauce and season with salt and pepper. Reduce heat to medium and simmer for approximately 30 minutes. Or until the sauce thickens. Stir in the oregano. Add the chili powder or tobasco, to your liking. Remove from heat.

Cut off the top and bottom of the eggplants. Slice them to ½ cm thick slices.

Add them in a pot with water and let them sit for at least 15 minutes. This way the release most of their bitternes.

Transfer the aubergines to a strainer and season with salt and pepper.

Heat plenty of frying oil in a large skillet.

Coat the aubergines in flour and fry them for 2-3 minutes on each side. Or until they get a nice golden color.

Transfer the aubergines on paper towels to rest for a minute before serving.