Turn on the oven or grill to a high heat. Lay the eggplant whole on an aluminum covered baking sheet or directly on the grill, and let it go for as long as it takes until the eggplant is completely blackened, turning it occasionally to ensure an even blistering. (approximately 30-40 minutes.)
If making the tomato-basil roasted eggplant salad, add the bell peppers to the oven for about 15 minutes after the eggplant, and let them roast alongside it.
Then, using plastic thongs or your hands (never metal), put the eggplant (and peppers) in a plastic bag and let rest until cool enough to handle. Once cooled, peel the eggplant (and peppers) with your hands, and remove the flesh.
Using your hands, tear eggplant flesh into strands and chop peppers. Drizzle wiith a bit of lemon and set aside, covered in plastic wrap.
Chop the rest of the ingredients and add to the eggplant, and season as needed. The salads can be served immediately, though they get even better if you let them sit.