Remove the stem of the eggplant and cut in half. With a pairing knife, score the eggplant in a crosshatch pattern.

Season with salt, pepper, and extra virgin olive oil. Rub the seasoning in.

Dice the tomatoes, mince the garlic, mince the basil. Season with salt, pepper and olive oil. Mix to combine, set aside.

Into a fry pan, add extra virgin olive oil and brown the eggplant face down. Flip them over and then top with the tomato mixture. Add 1/4 cup of water to the pan, place the cover on and let them steam until they are fork tender.

This can be used as a side dish or a main with some cheese as bread!