Preheat oven to 400˚ degrees F.

Line two rimmed baking sheets with parchment paper. On the first baking sheet spread out the chopped tomatoes in a single layer and drizzle with olive oil and a pinch of salt and pepper. Gently toss to coat.

Drizzle the second baking sheet with olive oil and slice the eggplant into ½-inch rounds. Lay the eggplant out in an even layer and drizzle with olive oil. Sprinkle with salt and pepper.

Transfer both baking sheets to the oven and roast for approximately 25-35 minutes, switching the trays and flipping the eggplant once, halfway through cooking. Meanwhile, bring a large pot of water to a boil.

When the tomatoes and eggplant have finished roasting, remove from the oven and allow them to cool for 2 minutes. Cook the gnocchi in the prepared pot of boiling water according to package instructions (typically 2-3 minutes).

As the gnocchi cooks, heat a large non-stick skillet over medium heat. Add 1-2 teaspoons of olive oil to the skillet. Drain the gnocchi and transfer to the skillet. Fry the gnocchi for 1-2 minutes.

Transfer the roasted tomatoes and chopped eggplant to the skillet. Add the chopped basil and season with salt and pepper, to taste. Gently stir together to combine.

Just before serving, sprinkle with freshly grated parmesan cheese.

Notes 

• Tomatoes - Use any tomato that is fresh and in season. Just make sure they are ripe and preferably a little sweet. The roasting will bring out their natural sweetness and make them taste even more wonderful.
• Olive oil - You will notice that I did not provide a measurement for the olive oil. Whenever you are roasting vegetables- particularly eggplant - sizes and number of pieces will vary which also meads to varying amounts of olive oil.