Step 1

In a large (12-inch) nonstick skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering. Add the gnocchi, breaking apart any pieces that are stuck together, and cook, stirring occasionally, until golden and browned in spots, 3 to 4 minutes. Transfer to a plate or bowl.

Step 2

Add the remaining 2 tablespoons of oil to the skillet, along with the eggplant, onion, salt and pepper, and cook, stirring occasionally and adding more oil if the skillet looks dry, until the eggplant and onion start to brown, 3 to 4 minutes. Add the tomatoes, garlic and water, and bring to a simmer. Cook, adjusting the heat as needed to maintain a gentle simmer, until the tomatoes start to soften and burst, 5 to 7 minutes, using the back of a wooden spoon to gently smash them.

Step 3

Add the sauteed gnocchi and basil, and stir to combine. Remove from the heat. Taste, and season with more salt and pepper, as desired. Spoon the gnocchi mixture into bowls, top with parmesan and more basil, and serve immediately.