2 large eggplants (about 1 1/4 pounds each)
Preheat oven to 400 degrees F. Prick eggplants all over with a fork and place in a baking dish. Bake in preheated oven until skin is blistered and flesh is very tender (about 45 minutes). Remove eggplants from oven; set aside until cool enough to handle, then slice in half and scoop out pulp. Chop pulp; discard skins. In a medium bowl, combine chopped pulp, tomatoes, green onions, parsley, garlic, celery and basil. Toss to blend and refrigerate until chilled. When ready to assemble salad, combine vinegar, Tabasco sauce, cumin, pepper, sugar and salt in another medium bowl; whisk until blended. Whisking, constantly, add oil in a slow, steady stream. Pour dressing over eggplant mixture; toss to combine. Let mixture stand 30 minutes at room temperature before serving, stirring often.