2eggplant (about 800gm), thickly sliced60 ml(¼ cup) olive oil1garlic clove, finely chopped60 ml(¼ cup) vincotto or good-quality aged balsamic vinegar18cherry Roma tomatoes, halved and crushed1/3 cup(loosely packed) each basil, mint and flat-leaf parsley, coarsely torn4Italian buffalo mozzarella or 2 fior di latte, coarsely tornFor drizzling:extra-virgin olive oilRosemary bruschetta4-6rosemary sprigs, for brushing80 ml(1/3 cup) extra-virgin olive oil8thick slices of day-old sourdough bread2garlic cloves, halved
Preheat a char-grill pan over high heat. Combine eggplant and olive oil in a bowl, season to taste and toss to combine. Cook half the eggplant, turning occasionally, until golden and tender (1-2 minutes each side). Transfer to a bowl, add garlic and repeat with remaining eggplant. Drizzle eggplant with vincotto or balsamic vinegar, then add tomato and herbs, toss to combine, season to taste and set aside.
Meanwhile, for rosemary bruschetta, dip rosemary sprigs in olive oil and brush bread slices on one side with oil. Char-grill bread, oiled-side down, in batches and, while cooking, brush other side with oil using rosemary sprigs and cook until golden (1-2 minutes each side). Rub with cut-side of halved garlic and keep warm.
Divide eggplant among plates, top with mozzarella or fior di latte, drizzle with extra-virgin olive oil and serve with bruschetta.