Pillowy Vegan Gnocchi With Roasted Eggplant and Tomato

This recipe from The Forked Spoon blogger Jessica Randhawa is easily adaptable by swapping in sweet peas or butternut squash for any of the vegetables and is sure to be a simple crowd-pleaser for family meals. 

2½ pounds tomatoes, chopped into large chunks
2 medium eggplant, sliced into ½-inch rounds
4 tablespoons olive oil, divided
½ teaspoon salt
½ teaspoon pepper
16 ounces gnocchi
3 tablespoons fresh basil, chopped
½ cup vegan parmesan cheese