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Preheat oven to 425°F. Arrange eggplant in a 15-by-10-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Roast for 15 to 20 minutes or until tender and browned, stirring once or twice.
Meanwhile, place mushrooms in a small bowl. And 1 cup boiling water to bowl. Let stand for 15 minutes; drain water. Chop mushrooms.
In a small saucepan, heat vinegar over medium heat until boiling; reduce heat. Simmer, uncovered, about 5 minutes or until reduced by half. Stir in mushrooms and thyme.
To serve, drizzle roasted eggplant with balsamic mixture. Combine grape tomatoes and basil. Sprinkle over the eggplant mixture.