Eggplant Bruschetta

1. Two 1-pound eggplants
2. Kosher salt
3. 1/2 cup extra-virgin olive oil
4. 4 garlic cloves, minced
5. 1/2 teaspoon freshly ground black pepper
6. 1/4 cup packed basil leaves, coarsely shredded
7. 4 large tomatoes, chopped
8. 2 tbs Balsamic Vinegar
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1. Using a vegetable peeler, remove skin from eggplant. Chop roughly into 1" cubes. Transfer the eggplant to a colander, sprinkle generously with salt and toss to coat. Let drain for at least 30 minutes. Squeeze handfuls of the eggplant to extract the bitter juices.
2. Warm the olive oil in a large skillet over high heat. Add the eggplant and toss it quickly to coat with oil. Reduce the heat to moderate, add the garlic and and season with pepper. Cook, stirring, until the eggplant begins to soften, about 15 minutes. Add basil and cook until just wilted. Add the tomatoes and cook over moderately low heat, stirring, until the liquid has evaporated. Add Vinegar.