Grilled Japanese Eggplant With Tomato-Caper Salsa

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6 medium-size Japanese eggplants (about 1 1/2 lb.)

2 Tbs. olive oil plus extra for brushing

6 tomatoes (about 2 lb.) cut into 1/2-inch dice

1/4 cup finely chopped fresh basil

1 shallot, peeled and minced

2 tsp. drained capers

1 tsp. sherry vinegar

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