1.Brush eggplant and zucchini with half the oil; cook, in batches, on a heated grill plate (or grill or barbecue) until browned and tender. Transfer to a plate; cover to keep warm.
2.Sprinkle cutlets with salt and pepper; cook on heated, oiled grill plate until browned on both sides and cooked as desired. Put on a plate, cover, stand for 10 minutes.
3.Meanwhile, combine the tomato, onion, garlic, capers, vinegar, remaining oil and salt and pepper to taste in a small bowl.
4.Divide the eggplant and zucchini among serving plates, top with cutlets and tomato mixture. Sprinkle with basil leaves.
This recipe is best made close to serving. Antipasto eggplant and zucchini may be used instead of fresh for a quicker alternative. Not suitable to freeze. Not suitable to microwave.Note