How to Make It
In a medium bowl, combine the yogurt with the olive oil, lemon zest, lemon juice, oregano, tarragon and thyme. Arrange the pork chops in a large baking dish and pour the marinade on top; turn to coat each chop thoroughly. Cover with plastic wrap and refrigerate for 24 hours.
Preheat the broiler. Prick the eggplants all over with a fork. Set them on a rimmed baking sheet and rub with 2 tablespoons of the olive oil. Broil 6 inches from the heat, turning the eggplants every 5 minutes, until very soft and lightly charred, about 25 minutes. Let cool. Peel the eggplants and cut the flesh into 1/2-inch dice. Transfer to a colander set in a large bowl and let drain until completely cool. Transfer to a large bowl.
In a food processor, pulse the parsley, scallions, oregano and garlic until finely chopped. Fold the mixture into the eggplant. Add the vinegar, lemon juice and the remaining 1/4 cup of oil and toss well. Fold in the tomatoes and capers and season with salt and pepper.
Light a grill or preheat a grill pan. Scrape the marinade off the pork. Season the chops with salt and pepper. Brush the grill grates with vegetable oil and grill the pork chops over moderately high heat until just cooked through, about 4 minutes per side. Let the chops rest for 5 minutes. Serve the pork with the eggplant salad and grilled bread.