1 tbsp vinegar
5 tablespoons olive oil
1 teaspoon oregano
1 tbsp salt
Add vinegar, cooking oil and brush eggplants. Sprinkle with salt and pepper.
Preheat a gas barbecue to high; alter the hotness to medium following 15 minutes. Grill the eggplants cut-side down until carmelized. Flip the eggplants and top every half with a cut of provolone. Barbecue until the cheddar is bubbly. Top with some Grilled Salsa.