Brush the eggplant, tomato, green capsicum and onions with olive oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. roughly chop and add them to a serving bowl.
In a small bowl, whisk together the vinegar. Add olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
Grilled Eggplant Salad is ready.
