1 lb. Japanese eggplants, cut into 1⁄2” thick lengthwise slices
11⁄2 lb. small, firm tomatoes, cut into 1⁄2” thick slices
1⁄4 C. olive oil, plus 1 Tbsp.
1 tsp. dried oregano
freshly ground black pepper
1 Tbsp. balsamic vinegar
1 tsp. capers, drained and chopped
1⁄2 tsp. grated orange zest
1⁄4 C. fresh basil leaves, torn into small pieces
Line a baking sheet with paper towels. Put the eggplant slices on the prepared pan and sprinkle with salt. Let stand for about 20 minutes to extract any excess moisture. Pat dry using a paper towel.
Preheat a gas grill to medium-high. Brush the eggplant and tomato slices using the 1⁄4 C. olive oil. Sprinkle generously with the oregano and pepper. Sprinkle the tomato slices with salt.
Place the eggplant slices on the grill and cook until tender and nicely browned, about 5 minutes per side. Transfer to a plate. Put the tomato slices on the grill and cook until grill marks appear, about 1 minute per side. Transfer to a plate.
In a small bowl, stir together the remaining 1 Tbsp. olive oil, the vinegar, capers, and orange zest. Season with salt and pepper to taste.
To serve, arrange an equal number of eggplant and tomato slices on each of 6 small plates. Drizzle the vinaigrette over each serving and sprinkle with the basil. Serve.