1. Preheat grill to 400° to 450° (high).
2. Cut each eggplant lengthwise into 5 (1/2-inch-thick) slices. Brush both sides of eggplant with oil; sprinkle with salt and pepper.
3. Grill eggplant, covered with grill lid, over 400° to 450° (high) heat 2 to 3 minutes on each side or until lightly browned and slightly charred.
4. Serve immediately with Sweet Pepper-Tomato Topping.
*4 Chinese eggplants or 6 Japanese eggplants (about 1 1/2 lb.), cut diagonally into 1/2-inch-thick slices, may be substituted.