Slice eggplant lengthwise into thirds. Soak in water for 15 minutes. Drain eggplant and toss with olive oil and salt.
Heat a grill pan over medium heat. Add eggplant to pan and cook for 8 minutes on each side or until tender. Remove from pan and cut into small cubes.
In a large bowl, combine the eggplant, tomatoes, garlic, thyme, oregano and red wine vinegar. Season with salt and pepper to taste. Top with Asiago cheese and serve.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/grilled-eggplant-salad/