Grilled Eggplant With Caponata Salsa

• 1 12-ounce container grape or cherry tomatoes, quartered lengthwise
• 2 celery stalks, finely diced
• 1/2 cup chopped Vidalia or Maui onion
• 5 large green olives, pitted, thinly sliced (about 2 tablespoons)
• 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
• 1 tablespoon drained capers, rinsed
• 1 garlic clove, minced
• Pinch of dried crushed red pepper
• 3 tablespoons red wine vinegar
• 1 tablespoon extra-virgin olive oil plus additional for brushing
• 1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed

1. Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD:
2. Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
3. Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.

grape, celery stalks, vidalia, green olives, fresh oregano, capers, garlic, red pepper, red wine vinegar, extravirgin olive oil, eggplant

Taken from www.epicurious.com/recipes/food/views/grilled-eggplant-with-caponata-salsa-242983 (may not work)