Cut the eggplant into slices. Salt generously with salt and leave for 15-20 minutes to separate the bitter juice. Wash with cold water and cut slices into cubes. Put them in a pan on baking sheet and sprinkle with half the olive oil. Bake about 20 minutes at 200 C, until tender. Chop into crescents. Stews in remaining olive oil until soft and acquire color. Cherry tomatoes cut in half and add to the onion along with the tomato paste and sugar. Stew for 5 minutes. Add baked eggplants, olives and vinaigrette. The dish is seasoned with salt, pepper and fresh basil. Allow to simmer for a further 5 minutes.