2 tablesppons olive oil
1 teaspoon kosher salt
1 chopped tomato
1 minced garlic clove
2 tablespoons chopped basil
1 teaspoon red wine vinegar
salt and pepper
Slice 1 eggplant lengthwise into thirds; toss with 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Grill over medium-high heat until tender, 8 minutes per side; coarsely chop. Toss with 1 chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil, and 1 teaspoon each red wine vinegar and chopped oregano. Season with salt and pepper and top with shaved parmesan.
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