Grilled Eggplant Salad

1 1/2 cups faro, bulgur, or orzo

1 Eggplant, any variety will work, sliced for the grill, skin can be left on

1 small onion, peeled, halved and thickly sliced

Olive oil, for brushing

1 cup Tomatoes, diced

2 Tbls chopped fresh basil or parsley

Oil and vinegar made into a vinaigrette

Salt and freshly ground black pepper

Cook faro, bulgur or orzo according to package directions, until just tender. Drain well and place in a large bowl. Heat grill to high. Brush the eggplant and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add eggplant and onions to the grain or pasta along with tomatoes and herbs. Pour oil and vinegar over all, stir to combine. Garnish with additional fresh herbs. Best at room temperature.