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Cut off the green end of each aubergine and in each one make a deep slit almost from end to end. Heat the oil in a frying pan and fry the aubergines over a low heat 10 minutes, turning once or twice. Remove from the pan and put into a casserole. In the same oil in the frying pan, saute the onions until soft. Add 2 peeled and chopped tomatoes, parsley, garlic, salt and pepper. Allow the mixture to cook for 15 minutes and fill the slits of the aubergines. Force remaining tomatoes through a sieve and pour over the aubergines. Add salt, pepper and sugar. Cover and cook over a low heat or in medium oven for 40 to 45 minutes. Serve cold.