Prepare the Eggplant:

• Preheat your oven to 400°F (200°C) or heat your grill to medium-high.
• Slice the eggplant into rounds or into 1-inch thick strips, depending on your preference. If using the oven, place the eggplant slices on a baking sheet lined with parchment paper.
• Drizzle the eggplant with olive oil and sprinkle with a little salt and pepper. If using the grill, brush the slices with olive oil.
• Roast in the oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly browned. If grilling, cook the slices for 3-5 minutes per side, until charred and tender. Remove from heat and let the eggplant cool for a few minutes.

Prepare the Tomatoes:

• While the eggplant is cooking, dice the tomatoes into bite-sized pieces. If using cherry tomatoes, simply halve or quarter them.
• Place the chopped tomatoes in a large mixing bowl.

Prepare the Dressing:

• In a small bowl, whisk together the olive oil, balsamic vinegar (or lemon juice), minced garlic (if using), dried oregano, and salt and pepper to taste. Adjust the acidity by adding more vinegar or lemon juice if desired.

Assemble the Salad:

• Once the eggplant is cool enough to handle, cut it into bite-sized pieces or strips, and add it to the mixing bowl with the tomatoes.
• Add the thinly sliced red onion and fresh chopped basil (or parsley). Pour the dressing over the salad and toss gently to combine.

Garnish and Serve:

• If desired, top the salad with crumbled feta cheese or small chunks of fresh mozzarella for added richness and flavor.
• Garnish with extra basil or parsley and serve immediately, or let the salad sit for 10 minutes at room temperature to allow the flavors to meld.