Roasted Eggplant With Cilantro and Anchovy Salsa

Name: Roasted Eggplant With Cilantro and Anchovy Salsa
Ingredients: 2 eggplants, cut into ¾-inch chunks; 12 ounces sweet, ripe cherry tomatoes, such as Datterini; 3 large mild red chiles, chopped into 1-inch-long pieces (optional); ½ cup plus 1 Tbsp. olive oil; 1 tsp. fine salt; Freshly ground black pepper; 4½ ounces buffalo mozzarella, roughly torn into chunks (optional); 2 cloves of garlic, very finely chopped; 3 anchovy fillets in olive oil, very finely chopped (alternatively use green olives); 2 Tbsp. finely chopped fresh cilantro; 2 Tbsp. finely chopped fresh basil, plus more leaves for garnish; ¼ cup olive oil; 1 tsp. lemon juice