Eggplant and Tomato Ratatouille

Ingredients

• 3 cloves garlic, divided
• 1 medium eggplant (about 1 1/4 lb.)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 tablespoons olive oil, divided
• 1 medium fennel bulb
• 3 medium tomatoes, peeled, seeded and chopped (about 2 cups total)
• 4 sprigs fresh basil leaves
• 42 small fresh basil leaves or fennel leaves (optional)
• 21 cherry or grape tomatoes, halved (optional)