Eggplant Tomato Roast

1 large eggplant, peeled
3-4 tomatoes
2 tbsp olive oil
1 tsp basalmic vinegar
2 tbsp fresh basil chiffonade
salt and pepper
Parmesan cheese

Heat oven to 425. Slice eggplant and tomatoes into 1/4 thick slices. Toss in a large bowl with olive oil, vinegar, basil, salt and pepper. Spray a large roasting pan or cookie sheet with olive oil mist, then place veggies in a single layer. Cook 35-45 minutes or until eggplant is golden brown. Sprinkle with a bit of Parmesan and serve immediately.