1. Cut the aubergines lengthwise into 2mm thick slices, sprinkle with salt on both sides and leave 40 min to drain excess water out over a sieve.
2. Score the tomatoes with a knife and plunge them in boiling water for 2 minutes then into ice-cold water. Peel, deseed and finely chop.
3. Mix the garlic, breadcrumbs, tomatoes, olives, ½ the cheese and ½ cup of olive oil.
4. Taste and adjust the salt and pepper to taste.
5. Spread 1 tbsp of the mixture over each slice of aubergine, roll them and seal with a toothpick.
6. Brush a baking dish with 2 tablespoons of olive oil then brush the aubergine rolls with the remaining oil and sprinkle the remaining cheese on top and bake 15 minutes at 180°C. 

Tip: Can be served warm or cold.