2 aubergines
20 cherry tomatoes
A few basil leaves
Extra-virgin olive oil
salt

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Dice the aubergines coarsely, put them in a colander, sprinkle them with salt and place a weight on them.
After about 1 hour, wash and dry them well.
In a pan, heat 2 tablespoons olive oil and sauté the aubergines for around 5 minutes, stirring constantly to prevent them from burning. Remove from the heat and let them rest. Meanwhile, cut the cherry tomatoes in half or quarters. Heat 1 tablespoon of oil in a pan, add the cherry tomatoes and sauté them briefly, mashing some of them. Add the aubergines and salt and cook for another couple of minutes. Add a few fresh basil leaves and serve lukewarm.