First cut the eggplants length- wise in a tray and season with salt
Put the olive oil in a non stick cooking pot and let it heat a bit
Chop the onion into large pieces and then place in the cooking pot. Let it cook until the color turns clear. Add all of the ingredients except the aubergines and some water (about 1 cup) if necessary to help the aubergines cook.
Let the tomato sauce cook for 8-10 minutes and then add the aubergines
Cook until the eggplants are soft and the tomato sauce has thickened
Enjoy this food with some feta cheese and a cold beer!