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1
Preheat oven to 450.
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2
Trim the ends of the eggplant and slice crosswise into 1-inch-thick rounds; cut each round into halves or quarters, to make roughly equal pieces no bigger than 2 inches on a side.
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3
Put the chunks on a baking sheet lined with parchment, or a silicone baking mat, and sprinkle a tablespoon of the oil and 1/4 teaspoon salt over them.
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4
Toss to distribute the oil, and spread the pieces apart so theyll brown quickly.
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5
Put the tomatoes on another parchment-lined sheet, sprinkle 1 tablespoon oil and a pinch of salt over them, roll them around, and spread them out.
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6
Put both sheets in the oven, and roast until both the eggplant and the tomatoes are soft, shriveled, and nicely caramelized on the edges, 30 minutes or more.
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7
While roasting, turn the eggplant chunks a couple of times, roll the tomatoes over, and shift the sheets around in the oven for even heating.
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8
Let the vegetables cool on the sheets completely, then transfer them to a large mixing bowl.
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9
Toss gently with the remaining olive oil and salt, ground pepper, vinegar, and basil.
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10
Taste, and adjust the seasonings.
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11
Arrange the salad on a serving platter, or portion on salad plates, and sprinkle the shredded cheese on top.
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12
This salad can be an antipasto or a meal in itself.
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13
Without the cheese, it can be an accompaniment to grilled fish and meat.
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14
Or just put it between two slices of grilled bread to make a sandwich.
