2) Using another 2 tablespoons olive oil, brush aubergine and onion and griddle until lightly charred, 3 to 4 minutes on each side. Remove aubergine and onion from heat, season with salt, and set aside, on a cutting board, until cool enough to handle. Slice both into 1-cm cubes.
3) Combine aubergine, onion, tomato, garlic, remaining tablespoon olive oil, black pepper, pepperoncini and pickling juice in a bowl. Toss to combine and check for seasoning, adding additional salt, if necessary. Assemble toasts on a serving platter and place a heaping spoonful of vegetable mixture on top of each. Sprinkle with cheese and serve. Yield: 6 appetizer servings