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Rinse zucchini and/or eggplant. Cut lengthwise down the middle, salt lightly and lay cut side down on a baking sheet that has been liberally oiled with olive oil.
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Place in a 350 degree oven for about an hour or until the veggies are tender and browned on the cut side.
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Meanwhile, chop the tomatoes into a large dice and mince the onion, garlic and basil.
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Let hot zucchini/eggplant cool then cut into large chunks, skin on.
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Put in a medium bowl and add tomato, onion, garlic, basil and cheese.
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Dress with olive oil and balsamic vinegar, salt and pepper to taste.