1 large Italian eggplant, trimmed, sliced ½” thick

2 large bell peppers (at least one red)

1 red onion, sliced ½” thick

⅓ cup extra virgin olive oil, plus additional for brushing eggplant

2 tablespoons fresh oregano

2 tablespoons fresh thyme

2 tablespoons balsamic vinegar

1 clove garlic, crushed

1 ½ cups halved super-sweet cherry tomatoes

¾ teaspoon salt

½ teaspoon freshly ground black pepper