Slice the eggplant into circles about the thickness of your index finger.
Cut eggplant into cubes (a bit larger than a sugar cube). Add about 1/2 cup of olive oil in a frying pan (don't panic, I'll show you how to remove excess oil). Place the eggplant in the pan and turn on the flame. Keep the flame on medium to low heat. It's normal for the olive oil to disappear. Allow the eggplant to cook, stirring semi-constantly. You need to be extra patient at this stage! It takes up to 25 minutes or more to get eggplant to perfect eatable consistency.
When the eggplant is super soft, add some sliced garlic and sauté for 1-2 minutes. An easy way to know when eggplant is ready, you should be able to break it in your mouth pushing it to the roof of your mouth and using your tongue to break it up.
Use a good amount of paper towel and soak up all the excess oil, leaving a little bit behind.
Add a good amount of cut tomato, season with salt/pepper, basil leaves and cover. Continue to cook covered, stirring occasionally for about 20 more minutes or until tomatoes and eggplant "become one.”
Taste for seasonings and serve with toasts or a good crusty bread. Could also be used as a pasta sauce .