Grilled eggplant with vinaigrette and tomatoes

Wash the cherry tomatoes and cut them into eighths. Place them in a bowl, add the crushed garlic, chopped capers, then season with one tablespoon of olive oil, red wine vinegar, a pinch of salt, and pepper. Mix thoroughly and place in the refrigerator to marinate until the eggplant is ready.

Wash the eggplant and pat it dry. Cut into slices about one centimeter thick and drizzle with the remaining olive oil. Preheat the grill (or grill pan) to approx. 230 °C. Place the eggplant slices on it and grill for about 5 minutes on each side until they are nicely charred and soft.

Lightly salt the grilled eggplants and arrange them on a serving platter. Top them with the chilled tomato mixture (making sure to leave any excess liquid in the bowl). Sprinkle with fresh basil leaves, drizzle with a little more olive oil, and serve immediately.