Slice the eggplant into rounds and place them in a shallow baking dish or on a large platter. Drizzle with olive oil and sprinkle with salt, pepper, and dried rosemary and thyme (or herbes de Provence) and let rest for about 15 minutes while you prep the fish. I cut the swordfish steaks into rounds to roughly match the eggplant rounds in size. Coat the fish with olive oil and dust with black pepper. Grilled the veg and the fish, salt to taste when cooked, then assemble the towers, layering with chopped tomato and fresh basil. I served these with a creamy, tangy caper sauce made from capers, mayo and lemon juice.