Fry the eggplant: Dice the eggplants and soak them in salted water for 15 minutes. Squeeze out the water and pat them dry. Fry them in 5 tablespoons of extra virgin olive oil until golden. Transfer to a paper towel.

Prepare the sauce: In a separate pan, without using oil, add the grated tomatoes, 3 crushed garlic cloves, 2 sugar cubes, oregano, black pepper, and salt. Cook for 10-12 minutes until the sauce thickens.

Combine: Add the fried eggplants to the sauce and stir gently. Cook together for 2-3 minutes, then remove from heat.

Serve: Allow it to cool completely. Serve cold; the flavors will not fully develop if served warm or hot.

Soaking the eggplant in salted water removes its bitterness and helps it absorb less oil when frying. Sugar balances the acidity of the tomatoes, do not skip it. It tastes even better the next day.