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, ¼ teaspoon of salt, ¼ 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.