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1
Prepare a very hot charcoal fire, or preheat the oven broiler.
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2
Heat a pot of salted water to boiling.
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3
Meanwhile, cut the top off each eggplant and a thin slice off the bottom.
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4
Peel a wide strip of skin off 2 opposite sides of each eggplant.
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5
Holding the eggplant vertically, slice it lengthwise into 1/3-inch-thick slices, so that each has a thin border of peel.
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6
Plunge the eggplant slices into the boiling water for 2 minutes.
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7
Remove, pat dry and brush lightly with olive oil.
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8
Place directly on the grill (or on an oiled cookie sheet beneath the broiler) in a single layer.
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9
Turn frequently, every 2 minutes or so, to make sure the slices don't burn.
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10
They are done when they are sizzled brown on the outside (they will be crusty in places, but that's what you want) and just tender within.
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11
Season both sides with salt and pepper and transfer to a cutting board.
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12
Cut into pieces about 1 inch square, place in a large bowl and set aside.
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13
Heat 2 tablespoons olive oil in a pan over moderately high heat.
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14
Add the onions and saute for 3 minutes, then add the tomatoes.
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15
Cook for a few more minutes; season to taste.
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16
Stir into eggplant.
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17
Add the mint and balsamic vinegar.
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18
Mix well.
