Start by sautéing the garlic clove in olive oil. Add the eggplant, cut into cubes, season with salt, and cook, adding a little water as needed until the eggplant is tender.

Transfer the eggplant to a plate. In the same pan, keeping the garlic clove, add the chopped tomatoes with 3 tablespoons water (50 ml), season with salt, and cook. Add a splash of water if the sauce gets too thick. When done, remove the garlic and add basil leaves.

Note: Traditionally, this dish is finished with a generous sprinkle of grated ricotta salata, but since not everyone in my house likes it, I used Parmesan cheese and garnished with fresh basil leaves.