Preheat grill (or grill pan) to medium-high heat and the broiler to high heat.
Square off the eggplant so it sits flat and cut 1/2-inch-thick slices lengthwise. Season the sliced eggplant with salt and pepper, and brush with EVOO. Place on the hot grill and cook for about 3-4 minutes per side or until completely cooked. Remove from the grill, and let cool before chopping into bite-size pieces.
While the eggplant is cooling, combine tomatoes, garlic, basil, salt and pepper in a small mixing bowl and set aside. Add the chopped eggplant to the tomato mixture.