Halve the aubergines. Season with salt and pepper and pour over a little olive oil. Transfer to the preheated oven and cook for approximately 40 minutes. Remove the aubergines from the oven, leave to cool slightly and scoop out the flesh with a spoon. Remove the seeds if possible. Chop the flesh and add to a pan. Heat gently and season with salt, pepper and olive oil. Then stir through the basil.