I was going to do this as a hot side for my salmon, roasting the tomatoes, but the heirlooms were so gorgeous when freshly cut I decided to do it as a salad.
I peeled and sliced some eggplant from the garden, brushed the slices with olive oil and sprinkled with salt and grilled both sides. I cut them up and mixed them with diced garden tomatoes, chopped kalamata olives, minced red onion, minced garlic, basil chiffonade and a teaspoon of olive oil to distrubute the flavors. A little sprinkle of sea salt and a drizzle of lemon-thyme vinaigrette that I had in the fridge in a nest of bibb lettuce. Tasted great.
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