Grilled Eggplant Caponata

• 2 tablespoons dried currants
• 2 8-inch-long eggplants, peeled and cut into 1/2-inch-thick slices
• 1 large yellow onion, peeled and cut into 1/2-inch-thick slices
• 13 cup olive oil plus 1/4 cup olive oil
• 2 one-pound cans of Italian plum tomatoes in heavy puree
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon capers in salt
• 2 anchovy fillets, washed, patted dry and chopped
• 15 pitted green olives, sliced
• 15 calamata olives, pitted and quartered
• 1 fresh jalapeno pepper, seeded and chopped
• 3 tablespoons chopped Italian flat-leaf parsley
• 1/4 cup balsamic vinegar
• Kosher salt to taste

1. Soak currants in hot water for 15 minutes.
2. Drain and put aside.
3. Brush eggplant and onion slices with olive oil on both sides, using the 1/3 cup oil.
4. Grill onion slices over a medium-hot fire until lightly charred but cooked through, about 7 minutes per side.
5. Grill eggplant slices for about 5 minutes on each side, until slices are soft inside and outsides have become slightly charred.
6. Remove eggplant and onion slices and cool briefly.
7. Remove outer skin from onion slices.
8. Drain tomatoes, reserving juice.
9. In a large bowl mix reserved tomato juice with cocoa powder until cocoa dissolves.
10. Chop tomatoes and add to mixture.
11. Then mix in currants, capers, anchovies, green olives, calamata olives, jalapeno pepper and parsley.
12. Coarsely chop eggplant and onions and fold into tomato mixture.
13. Stir in vinegar and the 1/4 cup olive oil.
14. Season with kosher salt.
15. Let stand at room temperature for at least 30 minutes.

currants, eggplants, yellow onion, olive oil, tomatoes, cocoa, capers, anchovy, green olives, calamata olives, jalapeno pepper, italian flat, balsamic vinegar, kosher salt

Taken from cooking.nytimes.com/recipes/11916 (may not work)