Fried Aubergine and Tomato Salad with Mint and Harissa from Sud de France by Caroline Conran

Ingredients

• a good bunch of mint
• 1 tbsp of harissa paste
• 5 large ripe tomatoes
• 1 tsp caster sugar
• 225 ml olive oil
• 1 tbsp red wine vinegar
• 2-3 aubergines, about 300 g altogether, sliced across diagonally into 5mm slices
• 200 ml Greek yoghurt
• salt
• 3-4 tbsp olive oil
• 1-2 cloves garlic, chopped