Marinière de bar à l'huile vierge: Cut the fish into fillets of about 0.35 lbs. each. First of all, prepare the eggplant with a peeler, by taking of the skin, which later serves as decoration. Sprinkle the eggplant with olive oil, so that it can well soak into the eggplant during cooking. Then roll it together and wrap it as tight as possible. Finally, you put it into the stove at 300 degrees F for about 35 minutes. Now, prepare the eggplant skin, which serves as decoration. Then, cut the skin en julienne, meaning: into very thin, long lamellas (similar to matches), and start frying. When the eggplant is cooked, prepare the eggplant purée... You only have to decorate the dish. Start by placing the round tomato slices at the bottom of the dish. Then, take the eggplant caviar and make some scoops with it. This is much nicer than putting small drops all over the plate. Take the small basil perfumed tomato dice and dispose the bass fillets on a small bed of tomatoes. Add some sauce, and, to end, the fried eggplant skins. Now, you only have to place the small basil leaf and the dish is ready!