Heat oven to 425 degrees. Slice eggplants; season with salt and pepper. Coat a large roasting pan with olive oil (3 to 4 tablespoons). Arrange eggplants; sprinkle with more salt and pepper. Roast for 25 minutes on the first side, or until brown underneath then flip and roast 5 to 10 minutes more. Remove from oven and let cool slightly.

Tomato relish: Mix chopped tomatoes, salt, lime juice/vinegar, garlic, jalapenos/green chillies, ground black pepper in a bowl