Wash the eggplant, remove the ends, and slice into 1/2-inch (1 cm) rounds. Let them rest for 30 minutes to remove any bitterness and excess water. After resting, rinse the eggplant and pat dry with a kitchen towel. Heat some vegetable oil in a skillet and fry the eggplant slices. When golden brown, transfer them to a plate lined with paper towels to drain.

Wash the tomatoes, remove the stems, score the skin with a knife, and blanch them in plenty of salted water for 5 minutes (you can skip this step if using peeled tomatoes). In a saucepan, sauté the garlic in the extra virgin olive oil.

Drain the tomatoes well and pass them through a food mill directly into the saucepan. Add salt and a few basil leaves, and cook for 20-30 minutes.