2 baby eggplants, cut into 2" dice
1 pt. cherry or grape tomatoes (or a mixture of each)
1 small onion, cut into 2" dice
2 cloves garlic, minced
1 1/2 T. + 2 t. extra virgin olive oil
salt and pepper
1 T. balsamic vinegar
1/2 T. fresh dill, finely chopped
Toss the eggplant, onion and garlic with 2 t. of olive oil, season with salt and pepper and place in a single layer on a baking sheet. Roast in a preheated 350* oven for 15-20 minutes, until tender. Remove from oven and allow to cool to room temperature.
Cut the cherry tomatoes and any large grape tomatoes in half and place in a large bowl. Place the 1 1/2 T. olive oil, balsamic vinegar, salt and pepper in a small jar with a lid. Shake vigorously to blend and pour over the tomatoes. Add the dill and the cooled, roasted vegetables. Toss to coat and serve immediately or set aside for up to 2 hours at room temperature.