Roasted Italian eggplant and sweet cherry tomatoes come together with Parmesan, basil, and garlic in a simple dish that captures the flavors of summer. Rich, savory, and bright, it can be served warm or at room temperature alongside grilled meats, fish, or crusty bread.
1. Preheat oven to 425 F. Toss the eggplant with 2 tbsp olive oil, salt and pepper. Spread onto parchment lined sheet and roast for 20 minutes.
2. Toss cherry tomatoes with remaining olive oil and sliced garlic. Add them to the sheet pan with the eggplant and continue roasting until the tomatoes burst and eggplant is deeply caramelized.
3. Transfer the eggplant and tomatoes to a serving platter. Sprinkle with parmesan, basil and red wine vinegar, tossing gently to combine.
4. Finish with flaky salt, black pepper and an additional drizzle of olive oil.