Meanwhile, in a bowl, toss together cherry tomatoes, red onion, olives, capers (if using), balsamic vinegar, chili flakes and one tablespoon (15 mL) olive oil; add salt and pepper to taste. Set aside.
Using the remaining olive oil, brush eggplant slices all over. Grill on one side for eight minutes, flip, and cook for three minutes more.
With eggplant slices still on the grill, spoon equal amounts of goat cheese on top of each piece. Close barbecue lid and cook an additional three minutes, until eggplant is soft and goat cheese is melted; place a slice on each of four plates. Top with tomato salad and garnish with basil.
Per serving: 221 calories, 7 g protein, 18 g fat (6 g saturated fat), 8 g carbohydrates, 3 g fibre, 3 g sugars, 16 mg cholesterol, 357 mg sodium