Roasted eggplant, tomato and basil salad — Fresh Connection

Ingredients

• 2 large eggplants, sliced
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 500 grams ripe medley or cherry tomatoes, cut in half
• 1-2 spanish onion, finely sliced
• 2 tablespoons chopped capers or olives(optional)
• 2 handfuls basil leaves
• 2 tablespoons balsamic vinegar
• salt and pepper to taste
• 1 red chilli, chopped (optional)