Lay the eggplant on a cutting board then remove the stem end of the eggplant.
Cut the eggplant in small cubes
In a small bowl, combine eggplant with 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/4 teaspoon ground lemon pepper. Toss eggplant with oil mixture and cook on a Stove Top Grill Pan over a medium-hot fire until soft and cooked through.
Remove eggplant from the grill then mix with chopped tomatoes, basil and mint leaves. Serve immediately.