Combine oil, vinegar and garlic in medium jug. Pour half of the vinegar mixture oven beef in large bowl. Cover and refrigerate 3 hours or overnight. Place eggplant in colander. Sprinkle with salt, stand 10 minutes. Rinse under cold water, drain on absorbent paper. Drain beef, discard marinade. Cook beef, eggplant and tomatoes on heated oiled barbecue, uncovered until beef is browned and cooked as desired, and eggplant and tomato are tender. Combine eggplant, tomato, rocket and remaining balsamic mixture in large bowl. Serve beef with eggplant mixture.
Serves 6. per serving 28.6g fat, 1683kj