Preheat oven to 400 degrees F (200 degrees C).
Line a rimmed baking sheet with foil and wrap Eggplant (2) in foil. Bake for 20-30 minutes or until soft and cooked though.
Line a baking tray with parchment paper. Lay Vine-Ripened Tomato (5) and season with Salt and Pepper (to taste) and drizzle of Extra-Virgin Olive Oil.
Bake until bursting and charred in spots, 20 to 30 minutes.
When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl.
Add Shallot (3 clove), Fresh Mint (2 teaspoon), Fresh Cilantro (1 tablespoon), Lime Juice (2 teaspoon), and Extra-Virgin Olive Oil (1 teaspoon). Season with Salt and Pepper (to taste), and Aleppo Chili Flakes (to taste).
Mix and taste for balance of seasonings, adjusting as necessary.
Refrigerate until ready to serve, or up to 2 days. Serve with a drizzle of oil over top with some flat breads and enjoy!