Step 1

Wash and cut the eggplants into small cubes of about half an inch (1.5cm).

Step 2

Place the eggplants in a colander and sprinkle them with salt. Let them rest for 1 hour.

Step 3

Rinse the eggplants very well with cold water and pat dry them with kitchen paper.

Step 4

In a sauté pan, heat plenty of olive oil (read note 1).

Step 5

Add the eggplants and fry until tender, about 15 minutes over moderate heat.

Step 6

Remove the eggplants and the excess oil as much as possible. Placet them on a plate.

Step 7

In the same saucepan, sauté the garlic in a bit of olive oil for a minute or until browned (read note 2).

Step 8

Add the tomatoes, season with pepper and sauté for 3 minutes over moderate heat so the tomatoes release some juices.

Step 9

Add the eggplants to the saucepan and a bunch of hand-torn basil. Mix well and cook for another 2 minutes.

Step 10

Adjust salt if necessary and turn off the stove. Allow the dish to reach room temperature and serve.