Eggplant Florentine

Isaac and I have this habit of naming well-loved dishes after the place they were invented. Living in the southern chic-slum of Florentine in Tel-Aviv, Eggplant Florentine was invented. Here is the original recipe:

INGEREDIENTS:
1 eggplant
2 tomatoes
Lots of fresh basil
Lots of olive oil
1-2 cloves of garlic
salt
balsmic vinegar

INSTRUCTIONS
1. Cut eggplant into small dices
2. Warm a frying pan, generously cover with olive oil, and then place eggplant inside adding salt immediately
3. Stir often till eggplant dices become very soft with a crispy fried skin
4. Add oil if needed
5. When dices are soft and fried, place in a mixing bowl
6. Skin the tomatoes, dice into small pieces and mix with eggplant
7. Chop basil and add
8. Finely slice garlic and add
9. Add a dash of balsamic vinegar
10. Allow to cool before serving