Love this dish. I did reduce the olive oil to 2 T, lemon pepper, Old Bay (salt). Great in salads or as a side dish.
This is a simple, delicious way to prepare eggplant. I used champagne vinegar instead of red wine vinegar and Japanese eggplant (3 of them); it all worked really well. Nice dish for summertime when both eggplant and basil are at their best. I might reduce the amount of olive oil next time, maybe to 2 Tbsp instead of 4 just to lighten it up a tad.