Heat a griddle pan. Brush sliced aubergine with olive oil, then grill for
3 mins on each side. Put in a bowl and
cover with cling film for 5 mins.
Meanwhile, mix chopped tomatoes with the garlic clove, red chilli, olive oil and red wine vinegar
and allow to stand for 10 mins. Lay the
aubergine on a platter, pour over the
tomatoes with their juices and finish