Ingredients:
8 medium-sized Japanese or Asian Eggplants
olive oil, for brushing eggplants
salt and fresh-ground black pepper for seasoning eggplants
1 cup grape tomatoes, cut in half
1/4 cup crumbled Feta (or more)

Sauce Ingredients:
(This makes much more sauce than you need for the salad, but it's good on any type of grilled meat, grilled vegetables, or sliced tomatoes. The sauce will keep more than a week in the fridge.)
2/3 cup fresh basil leaves
1/3 cup parsley leaves (flat or curly)
2 large garlic cloves, sliced
1 T Dijon mustard
3 T capers
2 T fresh lemon juice
1/4 cup extra-virgin olive oil