Wash the eggplant and cut into thin slices, the thinner the slices, the better. Grill these slices individually and on both sides in the pan. This works best with a grill pan. Meanwhile, peel the garlic, cut into thin slices and place in a bowl with the oil. Wash the tomatoes in quarters or cut into small, bite-sized cubes, place in the bowl and mix. When all the aubergine slices are grilled, add them and season with salt, pepper and oregano. Fold in a few basil leaves as well and save 2-3 for decoration. Then let something go. The quantities of each individual ingredient can be varied as desired. Tip: In Italy you can buy already grilled, deep-frozen eggplant slices (which have really been grilled without any fat). For those who haven`t found this in their supermarket until now, just pre-grill and freeze the aubergines, then things will be very quick afterwards.
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