There is nothing complicated in this recipe.
All you need is a few fresh and genuine ingredients like the ones I picked up in my garden.
Two big eggplants, the long ones rather than the round ones
Two tomatoes or even only one is enough, since I use beefsteak tomatoes, which are rather huge.
Then you need fresh basil, extra virgin olive oil, salt and dried minced chillies.

When you have collected all the ingredients you need some time to grill the eggplants, cut in thin slices.
It’s good to grill them, instead of frying, because they tend to absorb too much fat, so if you grill them, they remain lighter and healthier.
I use a stovetop grill/griddle that has ridges on it to make those lovely brown marks.
If you cannot grill them, you can put them in slices in your oven and to just brush their surface with a little, very little of olive oil.
When the eggplants are cooked, you have just to peel the tomatoes* and to cut them in small cubes.
Then put all nicely in a large dish as I show you in the picture and add a generous dose of fresh basil cut with scissors, not minced, then add olive oil, salt and just a little of dried chillies.
It’s perfect for a summer lunch.

*A friend across the pond told me that there was an excellent video on how to peel a tomato on YouTube.
She discovered it when a recipe called for peeling a tomato and she didn't know how to do it!
Click HERE to watch it.