Wash the eggplant, cut it into small cubes, mix with a teaspoon of salt and let it stand for 10 to 30 minutes.

Meanwhile, wash the tomatoes, halve or quarter them, and place them in a large bowl. Peel the shallot and garlic and finely dice both. Heat a teaspoon of oil in a pan and sauté the diced shallot and garlic with a pinch of salt.

Once the shallots are translucent, put the shallots, garlic and tomatoes into a salad bowl and set aside briefly.

Place the diced eggplant on a clean tea towel or paper towel and pat off the salt and water. Return the pan to the stove and fry the eggplant in it with two teaspoons of oil for about 5 minutes over medium-high heat, until it is soft and juicy and has developed a light golden-brown color.

Meanwhile, wash the basil and cut it into thin strips. Drain the beans, rinse them with running water, and let them drain well.

Add the diced aubergine, basil, beans and the remaining oil (about one tablespoon) to the salad and season with salt and pepper.