Eggplant-Tomato Salad... the infinitely more link-able edition

I make reference to my favorite eggplant tomato salad all the time. But the recipe for it is buried in a long rambly post from a year ago.

So I'm re-posting the recipe by itself (see, I can take criticism). Now it can be easily linked, generously shared, and widely nommed.

By itself it looks like this:

On a table full of homemade foods in Berlin a year ago it looks like this:

Up close and personal it looks like this:

And here's how you make it:

Eggplant-Tomato Salad

Ingredients
As much eggplant as you want, sliced
Lots of olive oil
Lots of tomato paste
A couple fresh tomatoes, diced
A few sundried tomatoes, minced
Fresh garlic
Salt, pepper, broth powder/cubes
Pinch of sugar

Method
1)  Salt eggplant slices if you wish, coat liberally with olive oil, and bake on a tray in the oven, flipping once, until they are falling apart and roasted and delicious. (ca. 20-30 minutes)
2) When the eggplants are about 10 minutes away from roasty perfection, sautée garlic in olive oil until it turns golden (caution: watch garlic the whole time! Don't allow it to burn!)
3) Add tomato paste and sundried tomatoes to the oil. Cook a few minutes, stirring, until color darkens.
4) Add fresh tomatoes and a small amount of water and broth flavoring, creating the consistency of a thick sauce. Simmer, stirring, until fresh tomatoes have broken down.
5) Add the already-roasted eggplant slices and season with additional salt, pepper, and a pinch of sugar to taste.