Roasted Eggplant Salad

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.