In a colander
, toss the eggplant slices with about 1 tablespoon of the salt, then cover with a small plate and weight; set aside to drain
for 30 minutes. Rinse eggplant slices briefly under cool running water and pat dry. Preheat a grill or grill pan
to medium-high. Brush both sides of the eggplant with some of the oil and grill until tender, about 3 minutes per side. Repeat with remaining slices and set aside to cool. Once cooled, cut the eggplant slices into small dice
and transfer to a mixing bowl. Add remaining ingredients (including any remaining olive oil), stir to combine, and season, to taste, with remaining salt (if necessary) and pepper.
Yield: 2 cups