Roasted aubergine with tomato and garlic

1) Preheat the oven to 220C/425F/Gas 7.
2) Put the aubergines in a baking try and roast for 40-45 minutes.
3) After 20 minutes start to cook the tomatoes and garlic; heat the oil in a frying pan over a low heat and cook the garlic slices gently until they start to brown.
4) Add the turmeric and cook for a minute more.
5) Add the tomatoes and cook for another 20 minutes until the tomatoes are completely cooked.
6) When the aubergines are cooked remove from the oven and slice open.
7) Scoop out the flesh and add it to the tomato and garlic mix.
8) Turn the heat up to medium, add the tomato purée and sugar and season to taste.
9) Cook for a further 6-8 minutes mixing well.
10) Serve with slices of toasted pitta bread on the side.