Roasted Vegetables, Balsamic

Ingredients

• 2 medium eggplants, unpeeled, cut crosswise into 1/4" thick rounds
• 2 teaspoons of salt, divided in half
• 1 cup extra-virgin olive oil
• 1/3 cup balsamic vinegar
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4" rounds
• 3 large red onions, sliced into 1/4" rounds
• 2 medium red bell peppers, cored, seeded, and cut into 3/4" squares
• 2 medium yellow bell peppers, cored, seeded, and cut into 3/4" squares
• 6 large heads of endive, cored, halved, and quartered lengthwise
• 4 sprigs fresh basil for garnish