Name: Roasted Eggplant Salad
Ingredients: 2 eggplants, cut into ¾-inch chunks; 12 ounces sweet, ripe cherry tomatoes, such as Datterini; 3 large mild red chiles, chopped into 1-inch-long pieces (optional); ½ cup plus 1 Tbsp. olive oil; 1 tsp. fine salt; Freshly ground black pepper; 4½ ounces buffalo mozzarella, roughly torn into chunks (optional); 2 cloves of garlic, very finely chopped; 3 anchovy fillets in olive oil, very finely chopped (alternatively use green olives); 2 Tbsp. finely chopped fresh cilantro; 2 Tbsp. finely chopped fresh basil, plus more leaves for garnish; ¼ cup olive oil; 1 tsp. lemon juice

Ingredients

2 eggplants, cut into ¾-inch chunks
12 ounces sweet, ripe cherry tomatoes, such as Datterini
3 large mild red chiles, chopped into 1-inch-long pieces (optional)
½ cup plus 1 Tbsp. olive oil
1 tsp. fine salt
Freshly ground black pepper
4½ ounces buffalo mozzarella, roughly torn into chunks (optional)
2 cloves of garlic, very finely chopped
3 anchovy fillets in olive oil, very finely chopped (alternatively use green olives)
2 Tbsp. finely chopped fresh cilantro
2 Tbsp. finely chopped fresh basil, plus more leaves for garnish
¼ cup olive oil
1 tsp. lemon juice

Steps

Preheat the oven to 450°F and line a large baking sheet with parchment paper.
Mix the eggplant with the tomatoes, chiles (if using), oil, fine salt, and plenty of pepper. Spread them out as much as possible across the pan. If the vegetables are snug they’ll stew in their own juices and won’t take on any color!
Roast for about 45 minutes, stirring halfway through, until the eggplant is a dark golden-brown and the tomatoes are soft. Set aside to cool a little.
Stir all the ingredients for the salsa together in a small bowl.
Transfer the roasted veg to a platter. Top with the mozzarella, if using, then spoon on the salsa. Finish with the basil leaves and serve warm.