Add all the balsamic reduction ingredients to a small
saucepan. Crush the berries a bit with the back of a spoon.
Bring to a boil then reduce to a simmer.
Leave to simmer for 15 minutes or until reduced by one
Pour the reduction through a fine-mesh strainer then set aside.
Preheat a grill or grill pan for medium-high heat cooking.
Trim the ends of the eggplant then cut the eggplant into ½
inch thick rounds.
Whisk the olive oil and 2 tablespoons of the reduction
together in a bowl with the salt and black pepper.
Brush the eggplant with this mixture.
Grill the eggplant for 4 minutes per side or until tender.
Remove from the grill and plate.
Serve with the remaining reduction.