Grilled Eggplant with Vinaigrette and Tomatoes

Wash the cherry tomatoes and cut them into eighths. Place in a bowl and add the pressed garlic clove and coarsely chopped capers. Season with 1 tbsp olive oil, vinegar, and a pinch of salt and pepper. Mix everything well and chill in the refrigerator.

Wash and pat dry the eggplant. Cut into slices about 1 cm thick and drizzle with the remaining olive oil (1 tbsp). Preheat the grill to 230 °C. Place the eggplant slices on the grill and grill for about 5 minutes on each side until they have distinct grill marks.

Lightly salt the finished eggplant and arrange on a plate or platter. Spread the tomato mixture over it, making sure to take as little liquid as possible from the bowl. Drizzle the entire dish with a little olive oil, garnish with fresh basil leaves, and serve.