Cut the pork in small mignions, brush with mustard and grill on a well preheated griddle until medium cooked. Put a slice on cheese on each pork mignion and wrap with bacon, than grill until bacon is crispy. Slice the aubergine and grill until softened on a well preheated grill with olive oil and seasoning and remove from heat. Dice the onion and chop the garlic than sauté with rosemary and salted butter, add the pulp and simmer until thickened. On an oven tray build 2 timbales by placing an aubergine and a spoon of tomato sauce alternatively, finish the top with tomato sauce and grated cheese then grill until cheese is browned and serve under the pork fillets.