Recipe

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• 2 medium firm eggplants
• 3 cups ripe cherry tomatoes
• 1/4 cup extra virgin olive oil
• salt
• black pepper, freshly ground
• 10 leaves fresh basil, shredded

• 1 Preheat oven to 450°F.
• 2 Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
• 3 Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly.
• 4 Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
• 5 Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.