For the Tomato Confit
Lay tomatoes flat on a tray. Season with sugar, rock salt, pepper and basil. Drizzle with olive oil and bake in an oven pre-heated to 80°C for 2 hours. Set aside until use.
Slice aubergines into halves and drizzle with olive oil. Char-grill for 5 minutes on each side.
Toss aubergines and tomato confit with the rest of the ingredients, adding the lemon juice last.