In a bowl, place garlic and half the olive oil. Season with salt
and pepper.
On a large baking tray, place eggplant strips. Brush eggplant with garlic
oil. Heat barbecue grill to medium-high heat. Cook eggplant on grill for 1-2 minutes per side or until charred and tender. Transfer eggplant to a
large serving dish and set aside for 10 minutes to cool.
In the meantime, whisk vinegar and remaining oil in a small bowl and season with
salt and pepper.
Add both tomatoes, olives, bocconcini and basil to the eggplant in the bowl. Toss together gently to combine. Drizzle with vinegar dressing. Serve and enjoy.
