Roast eggplant:
Preheat oven to 475°, cut 3 medium eggplants (about 1 pound each) into 1 inch cubes; divide between two rimmed baking sheets. Dividing evenly, drizzle with 3 tablespoons olive oil, 1 T coarse salt, and ½ t ground pepper; toss to coat. Spread in a single layer; roast, turning once, until golden and tender, 25 to 30 minutes. Cool on sheets.

Make salad:
In a large bowl, whisk together 3 T white wine vinegar, 2 T olive oil, ½ t coarse salt, and ¼ t ground pepper. Add roasted eggplant along with 1 pint halved grape tomatoes and 1 cup torn fresh basil leaves, toss to combine.