Put a pan of water on to boil. Once boiling, add 1 tsp salt and then the aubergines. Boil for 5 minutes then drain well.
Grind the spices using a pestle and mortar.
Heat the olive oil in a large, deep sided frying pan. Add the spices and cook for 10-20 seconds. Quickly add the garlic and aubergines and stir fry for a couple of minutes.
Add the tomatoes and sultanas and season with salt and pepper. Cook uncovered until the tomatoes have softened and the mixture has thickened. Add the herbs. If you can, leave to sit for an hour or so before re-heating and serving as this allows the flavours to develop. This dish can be served hot or at room temperature.