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1
Combine oil and minced thyme, basil, and parsley.
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2
Trim eggplant ends and discard.
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3
Rinse eggplant, cut into 24 equal rounds, and brush lightly with some of the herb oil.
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4
Rinse and core tomatoes, then trim thin slices off tops and bottoms.
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5
Cut yellow tomatoes into 24 equal rounds; cut red tomatoes into 12 equal rounds.
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6
Cut cheese into 12 equal rounds.
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7
Lay tomato slices in a 10- by 15-inch pan.
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8
Drizzle with herb oil and sprinkle with salt and pepper.
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9
Lightly oil a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds).
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10
Lay eggplant on grill; close lid on gas barbecue.
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11
Cook eggplant, turning once, until soft when pressed, 5 to 7 minutes total.
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12
Let cool.
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13
For each tortino, stack 1 slice each yellow tomato, eggplant, mozzarella, and red tomato, then top with 1 more slice each eggplant and yellow tomato.
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14
Set stacks on a platter.
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15
Reserve 2 teaspoons of pan juices from tomatoes; use remainder in other salads.
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16
In a 2- to 3-quart pan over high heat, boil vinegar until reduced to 2 tablespoons, 5 to 7 minutes, stirring as it nears the end of cooking.
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17
Mix the reserved tomato juices with vinegar and drizzle over tortinos.
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18
Garnish with thyme sprigs.
