Roasted Eggplant, Tomato, and Basil Salad

1 eggplant, cut into 1 inch cubes

1 c. grape or cherry tomatoes, cut in half

2 sprigs, about 10 large leaves of basil, chiffonade

1 T. lard or ghee

1 T. extra virgin olive oil

1 T. balsamic vinegar

1 garlic clove, grated

1 small shallot, minced

sea salt

dash of black pepper

Place eggplant in colander and sprinkle with salt.  Let sit for at least 20 minutes.  Heat oven to 425 degrees Fahrenheit.  Coat a large baking sheet with lard or ghee and toss eggplant onto it.  Pat eggplant with a dry paper towel to remove some moisture.  Bake for 25 minutes.  While the eggplant is baking, combine everything else in a bowl.  Once eggplant is browned on one side, place it into bowl with all other ingredients and toss to coat.  Taste, adjust sea salt and balsamic vinegar to taste.