Grilled Eggplants: Mix vinegar, oil and seasonings. Brush on the cut sides of the eggplants. Sprinkle with salt and pepper if desired. Grill for about 6 minutes. Rebaste with mixture and cook 3 - 4 minutes longer. Should be fork tender.
I do not use salt when cooking. Also, you can make "steak slices" out of the eggplant--if so cut thick.
Enjoy with Salsa on top and fresh Romano cheese to your liking. Prepare to be comforted. Suggest eaten with a nice bread, perhaps ciabatta grilled for warmth and red wine.