Dab the goulash dry. Heat oil in a casserole or small roaster. Fry the goulash in it in 2-3 portions all around for about 10 minutes until brown.
Meanwhile peel and finely dice the onions and garlic. Clean, wash and roughly dice the aubergine. Wash the rosemary, shake dry, pluck off the needles and chop.
Add onions, garlic, eggplant and rosemary at the end and fry for another 5 minutes. Add the whole goulash again. Season with salt and pepper.
Stir in the tomato paste, dust with flour and sauté briefly while stirring. Deglaze with 1/2 l water. Add the tomatoes together with the juice and chop coarsely. Bring to the boil, cover and stew for about 1 1/2 hours.
Wash basil, shake dry, pluck off leaves and chop. Season goulash with salt and pepper. Sprinkle with basil. Serve with ciabatta or roast potatoes.