Eggplant Caprese Salad | Metropolitan Market

Ingredients

• 2 medium eggplants (about 1 pound each) (cut into 1-inch chunks)
• 4 tablespoons extra virgin olive oil (divided use)
• Kosher salt (to taste)
• Pepper (to taste)
• 1 pint cherry tomatoes (halved, or 2 medium tomatoes cut into 1-inch chunks)
• 8 ounces fresh-stretched mozzarella (cut or torn into 1-inch pieces)
• 1/2 cup basil leaves (torn or sliced thin)
• 1 tablespoon white wine vinegar (plus more to taste)
• aged balsamic vinegar