Roasted Eggplant and Tomato Salad

1 pound eggplant, peeled, cut into 1-inch pieces
2 tablespoons olive oil
8 large garlic cloves, peeled
2 tomatoes, chopped
1/4 cup chopped onion
2 tablespoons chopped fresh basil
2 tablespoons red wine vinegar

Preheat oven to 350 degrees F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic and onion; continue to roast until the veggies are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer to a serving bowl. Mix the tomatoes and basil into the eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) We didn’t have basil, but used french tarragon when we made this salad and it was delicious.