Cooking the eggplant
Preheat your oven to 180°C. Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the eggplant, cook the eggplant slices for 3 to 4 minutes per side, until golden brown and tender.
Transfer the cooked eggplant slices to a plate lined with paper towels to remove excess oil. The eggplant should be golden brown and lightly caramelized on both sides.
Preparation of the tomato sauce
In the same skillet, add 2 tablespoons of vegetable oil and heat over medium heat. Add the diced onion and sauté for 4 to 5 minutes, until soft and translucent.
Add the chopped garlic to the pan and cook for 1 minute until fragrant. Be careful not to burn it, as this will give it a bitter taste.
Add the diced tomatoes, salt, and black pepper to the pan. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly. The sauce should be thick but smooth.
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