Eggplant and Corn Bruschetta

1 Ear of Ambrose Corn
1 Ambrose Eggplant
3 Tablespoons Olive Oil, divided
Salt and pepper for seasoning
1 Clove garlic, minced
1 Ambrose tomato, cut in half
½ tsp fresh thyme
¼ tsp fresh oregano
¼ tsp. sugar
½ tsp. salt
½ tsp. blackpepper

Peel the eggplant, and slice horizontially in about 1/8" slices. Place the sliced eggplant, tomato and ear of corn in a dish and drizzle with two tablespoons of olive oil, then sprinkle with salt and pepper. Place the eggplant and corn on a hot grill and grill (turning once to get color on both sides) until fork tender. Cook the tomato skin side on the grill until it is caramelized, rotating carefully once or twice Remove to a plate.