Grilled Eggplant with Vinaigrette and Tomatoes

Wash the cherry tomatoes and cut them into eighths. Place them in a bowl and add the crushed garlic clove, finely chopped capers, and season with one tablespoon of olive oil, wine vinegar, a pinch of salt, and a pinch of pepper. Mix everything well and leave the mixture in the refrigerator for the flavors to meld.

Wash and dry the eggplant. Cut it into slices about one centimeter thick and drizzle them with the remaining olive oil. Heat the grill to 230 °C. Place the eggplant slices on the grill and cook them for 5 minutes on each side, until characteristic grill marks appear.

Lightly salt the prepared eggplant slices and arrange them on a plate or platter. Distribute the tomato mixture over them, being careful to leave as much liquid as possible in the bowl. Sprinkle with fresh basil leaves, drizzle with a little extra olive oil if desired, and serve immediately.