Heat the olive oil in a very large saucepan and when hot place in half of the aubergines.
After a few minutes when they have started to soften and shrink put in the rest of the aubergines. Cook on a low heat for 20-30 minutes, stirring frequently, until they are starting to turn golden and translucent.
Add in the tomatoes and the garlic cloves and plenty of seasoning.
Cook on a low heat for about an hour, then remove from the heat (here is where you can add in some dill).