Instructions: Preheat oven to 450 degrees. Slice the eggplants crosswise into 1/4 inch slices; cut cherry tomatoes in half. Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and 2 tablespoons olive oil , turning tomatoes and eggplant to coat evenly. Roast until soft and slightly brown, approximately 15 minutes, turning eggplant once. Remove from oven, cool and cut eggplant in quarters. Toss gently with remaining 2 tablespoons of olive oil, basil leaves, and salt and pepper to taste.

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