Grilled Eggplant And Tomato Salad

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4 slender eggplants (1/2 pound each), sliced crosswise 1/2 inch thick

4 large firm tomatoes, sliced crosswise 1/2 inch thick

1/2 cup plus 2 tablespoons extra-virgin olive oil

Sea salt and freshly ground pepper

1 teaspoon dried oregano

1 tablespoon drained capers, plus 1 tablespoon juice from the jar

1/2 tablespoon sherry vinegar

1/4 teaspoon finely grated lemon zest

1/2 cup basil leaves

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