Put washed aubergine in a glass bowl or small glass baking tray and pierce skin all around.
Microwave on full power for 10 minutes.
While the aubergines is cooking, warm the oil in a small saucepan and add garlic slices. Cook for a minute and then add the cherry tomatoes. Cook for a further two minutes till they blister and remove form heat.
When the aubergine is cooked, remove the stem, place it on a chopping board and rough chop it, skin and all.
Put aubergines in a serving bowl, add the blistered tomatoes and garlic oil and mix ingredients.
Salt to taste.
Add a palmful of coarsely chopped fresh basil, mix and serve.