2 medium eggplant(3 cups cubed)
6-7 medium tomatoes(3 cups cubed)
5 T olive oil
1/4 tsp salt
3 T red wine vinegar
1/4 cup grated parmesan cheese
4-5 basil leaves, torn into small pieces
Directions:
Preheat oven to 450 degrees. Line 2 baking sheets with foil.
Slice eggplant into 1'' slices then quarter. Toss with 1 1/2 tsp olive oil and 1/8 tsp salt. Place on baking sheet.
Cut tomatoes into 1 in. cubes and toss with 1 1/2 tsp olive oil and 1/8 tsp salt. Place on second baking sheet.
Place both sheets in the oven and bake for 25-30 minutes. Remove and let cool.
Place eggplant, tomato, vinegar, and remaining olive oil in a bowl and toss. Season with salt and pepper if desired.
Top with basil and parmesan cheese.
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