Heat the oil in a large pan over medium-high heat. Add the diced aubergines. Cook for 5 min, until eggplants are fork-tender. Add the garlic and parsley base and the Cayenne pepper.
Continue to cook for 3 minutes, stirring from time to time.
Add the tomatoes, salt and pepper to the pan, then cover. Continue to cook until a sauce consistency is obtained, about 10 min.
The sauce can be stored a couple of days in the refrigerator; 3 months in the freezer.
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