1) Heat oven to 450 degrees. Prepare a sheet pans with a edge with silicon baking mats, parchment paper, or foil.
2) Cut off stem and slice fairytale eggplants in half lengthwise. Toss eggplant halves and tomatoes with 1 tablespoon each olive oil and balsamic vinegar and salt and pepper in a mixing bowl.
3) Spread coated vegetables onto a sheet pan so vegetables are in a single layer. Place pan in preheated oven to roast for about 15 minutes or until tender and slightly charred. Sometimes I'll finish the vegetables with a quick broil for a little more browning, but it's not necessary.
4) Finish with 1 more tablespoon of balsamic vinegar and salt and pepper to taste. Serve warm. Eat with fish and a whole grain like wild rice, sorghum, quinoa, or farrow. Enjoy!