Cut thin slices of eggplant lengthwise, cut them in half and sprinkle with salt. Place the eggplant in the fridge for 30 minutes. Cook the potatoes until they are almost cooked. Crush the sun-dried tomatoes with oil and basil in a blender. Season with pepper to taste. Wipe the eggplant slices and coat them with the tomato mixture. Roll up the slices. Alternate potatoes, eggplant rolls, and cherry tomatoes on a skewer. Brush the skewers with olive oil. Grill them on the barbecue.