Combine the Spicy Salsa ingredients except basil in a bowl. Set aside for 20 minutes to sweat so juices seep and the tomatoes soften.

Season eggplant and fish generously with salt and pepper. Then dust fish with flour, shaking off excess.

Heat 1/2 tbsp oil in a non stick skillet over high heat. Add the eggplant and cook each side until charred and softened - about 2 minutes first side, 1 1/2 minutes second side. Remove onto a plate.

Heat remaining oil. Add fish and cook until light golden on both sides, pressing down with an egg flip to brown it evenly.

Tear basil leaves with your hands and toss through the salsa.

To serve, place 3 eggplants on each plate, top with a piece of fish and spoon over the salsa + juices. Serve with toasted sourdough on the side.