Skin the fish fillets.
Boil the tomatoes. Peel them and remove the seeds.
Season with salt and oil and blend everything in a food processor.
Add basil leaves to the sauce.
Wash and dice the eggplants.
Sauté the diced eggplants in a pan with the remaining oil and a pinch of salt for about 15 minutes.
Near the end of cooking, add the diced tomatoes.
Steam the turbot fillets for about 8 minutes.
Warm the plates and arrange the tomato sauce on which to place the turbot fillets.
Sprinkle everything with the diced eggplants, diced tomatoes, and finely chopped basil.
Serve hot at the table.