Add the aubergine slices to a bowl, and drizzle over the olive oil. Season with salt and freshly ground black pepper and toss everything together until the aubergine slices are lightly coated in oil.
Place a frying or grill pan on a high heat and when it is good and hot, add a few aubergines slices. Cook them for about five minutes on each side until they are golden, lightly charred and very tender. They shouldn't have any firmness left - if they're not soft, then continue to cook them until they are. Put the aubergine slices on paper towels when they're done and set them aside. Repeat with a few more aubergine slices and continue to cook until all the aubergine slices have been cooked.
Next, place the chopped fresh ginger, the mashed or finely grated garlic, whichever you're using, and the water in a blender or small food processor and whizz until smooth.
Add the two tablespoons of olive oil to a clean frying pan and place it on a medium heat. When it's hot, add the whole fennel seeds and the whole cumin seeds. Stir for a few seconds, then add the chopped tomatoes, or the tinned tomatoes and sugar, whichever you are using, the ginger and garlic mixture, the ground coriander seeds, the cayenne pepper and the sea salt. Bring to a simmer and cook, stirring occasionally until the mixture thickens slightly - this should take about five minutes.
Add the fried aubergine slices and the raisins and stir to coat.
Cover, then reduce the heat and cook for five minutes. Serve warm or at room temperature with the cooked pork and fennel sausages.