Cut the fennel bulb into 1/2-inch (1 cm) slices, leaving the core intact to hold the slices together. Cut the eggplant into 1/2-inch (1 cm) slices. Combine the fennel, eggplant, olive oil, salt, and pepper in a bowl and toss to coat the vegetables with the oil. Grill the fennel over hot coals for about 5 minutes on each side, and the eggplant for about 3 minutes on each side. Remove from the grill and chop into 1/2-inch dice, discarding the core of the fennel bulb. Combine the chopped fennel, eggplant, and tomato in a serving bowl. Whisk together the ingredients for the dressing and toss with the vegetables. Serve warm or chilled. Serves 4 to 6.