Grilled Eggplant With Caramelized Onion And Fennel

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1 (1 1/4-pound) eggplant (about 4-inch diameter), peeled

Cooking spray

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

2 3/4 cups chopped fennel bulb (about 1 large bulb)

2 cups finely chopped yellow onion

2 cups trimmed arugula

1 teaspoon white balsamic vinegar

1 teaspoon extravirgin olive oil

1 cup quartered cherry tomatoes

1/2 cup (2 ounces) crumbled goat cheese

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh thyme

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