Instructions

1. Wash the eggplant and trim off the green stem. Cut the eggplant into cubes.
   
2. Heat a bit of olive oil in a pan and sauté the eggplant over medium heat until it starts to brown (5-10 minutes), stirring occasionally. Add a bit of water if needed to prevent burning.
   
3. Add the tomato pulp to the pan, season with a little salt and sugar, and stir. Optionally, add a crushed garlic clove.
   
4. Cover and cook over low heat, stirring occasionally and adding water if necessary, until the eggplant is tender (15-20 minutes).
   
5. Meanwhile, cut the mozzarella into small pieces. Wash and chop the basil.
   
6. When the eggplant is cooked, add the mozzarella and basil to the skillet. Cover and cook over low heat, stirring frequently, until the mozzarella melts.
   
7. Serve with a sprinkle of black pepper and, if desired, some grated cheese on top.