In a large skilled heat olive oil over medium high heat. Add garlic, stirring and cook for 5 minutes. Do not let garlic brown, only soften.

Toss eggplant, tomatoes and salt into skillet with garlic. Cook stirring occasionally for 10 minutes. You want the eggplant to soften but not become mush.

Pour everything from the pan in to serving bowl and toss vinegar over top to combine. Cover and set aside to marinade for at least 30 minutes up to 2 hours.

Before serving toss in basil, and feta cheese.

Serve bread along side salad. Top salad on bread and eat crostini style, or use bread to absorb the grate juices.