Grilled Sea Bass with Eggplant, Tomato & Herb Salad

Overview for the recipe:
Grill the eggplant slices; marinate and grill the fish.
Make a vinaigrette sauce – add remaining ingredients and cubes of grilled eggplant.
Serve over fish.

First Step, The Sauce – which is like a Chunky Vinaigrette:
Place the 1/3 cup olive oil in a small pot, add garlic cloves. Bring to a bare simmer and cook garlic at the lowest setting until soft and just a touch golden, 5 – 7 minutes.
Remove from heat, set aside.

In a large bowl, add shallots, red wine vinegar, pepper, sea salt, sugar, thyme, rosemary and cayenne pepper. Still well.
Chop the cooked garlic to a fine dice, add to the bowl.
Let macerate for 30 minutes to blend the flavors and macerate.

Second Step, For the Fish:
Clean and dry the fish. Cut into 2 pieces, add to a plate.
Top with 2 t. olive oil and smother with the teaspoon of fresh thyme sprigs.
Rub in sea salt and fresh cracked pepper all over to taste.

Prepare Eggplant:
Clean and dry eggplant, cut off the stem, trim the end. Cut into 3/4″ circles. Place on a plate to hold.
Brush 1 1/2 T. olive oil on both sides. Add salt and pepper to taste, rub in.

Grill Eggplant and Fish:
Set grill to medium – high heat.
Add the eggplant slices, and fish (to another side of the grill.)
Cook eggplant unto strong grill marks form, turn over with tongs, turn heat down to medium and cook until golden on both sides and tender. Remove to the plate.

Cook fish over medium – high heat. Let get a really good color on the first side.
Turnover with tongs and, turn heat down to medium. Cook until the fish is tender and cooked through. Do not overcook.
Remove to a clean plate.

Cut the eggplant into 1″ cubes, add to the large bowl of Vinaigrette with the cherry tomatoes and 1/3 cup of the garlic oil.
Mix well, taste for salt.

Plate the Fish. Spoon vegetables and sauce around.
Garnish with basil leaves, extra thyme and rosemary sprigs.