Roasted Eggplant Salsa with Tomato, Red Onion, and Chipotle - Rick Bayless

Ingredients

• 1 pound (2 medium-large round or 4-5 plum) ripe tomatoes
• 1 medium red onion, cut into ½- inch-thick rounds
• 1 small (about ½ pound) eggplant
• 4 garlic cloves, unpeeled
• 2 canned chipotles en adobe, stems removed
• 1 tablespoon chipotle canning sauce
• About 1 tablespoon of chopped cilantro
• About 1 tablespoon of fresh lime juice
• Salt