Brush the aubergine on both sides with
a little olive oil; you will need about 5 tbsp.
Griddle, barbecue or grill the aubergine slices
until lightly browned on both sides. Remove
and arrange, overlapping, on a platter. This
can be done on the previous day and chilled.
Heat the red wine vinegar with the sugar in
a small pan until it has dissolved, then brush
over the aubergine slices. Heat the remaining
oil in a frying pan, add the garlic and fry
quickly until lightly toasted, then pour the
garlic and oil into a small bowl. Just before
serving, scatter the garlicky oil and herbs over