Grilled Caponata (Eggplant and Tomato Medly)

    I had on the Food Networks and Bobby Flay was on a grilling show making tuna steaks and caponata.  Prior to this show I had no idea what caponata was, however, I saw it was basically sweet and sour grilled eggplants, tomatoes, and onions I decided i must make it. 
   Any way I can use up the tomatoes from my garden in fun creative ways I will.  And this recipe turned out to be very healthy and extremely delicious.
   This recipe calls for simple ingredients as I did not feel like going out any buying the golden raisins and Italian olives that the traditional recipe calls for.  

3 Large Italian Eggplants (or 4 small eggplants)
1 Large Onion (I used white, but traditionally red is used) 
Approx. 15 Cherry Tomatoes (2 Large Tomatoes are better, but I only have cherry from my garden)
1/4 C-1/3C for brushing Vegetables
Salt and Pepper 
2 Tbs Red Wine Vinegar 
1 Tbs Brown Sugar
2 Tbs Capers in brine
2 Tbs Chopped Fresh Italian Parsley 
1/4 C Pine Nuts
**Optional: 2 Tbs of Raisins or Golden Raisins
**Optional: Chopped pitted Green Italian Olives 

1. Preheat the grill so it is very hot 

2. Cut Eggplant, Onions, and Tomatoes into 1/2 inch tick rounds

3. Generously oil the eggplant, onions, and tomatoes.

4. Generously Salt and Pepper vegetables

5.  Place Eggplant, Onions, and Tomatoes on the grill 

6. Allow tomatoes to cook for 2 minutes on each side 

** TIP: over cooked tomatoes turn into tomato sauce/water! make sure they don't stay on too long**

7. Allow the onion to cook for 4 minutes on each side until cooked through

8. Allow the eggplants to cook for 6-8minutes on each side until nice grill marks are achieved and they are cooked through

***TIP: eggplants are cooked through when they no longer feel spongy" 

9.  Allow vegetables too cool enough to handle

10. Toast pine nuts in a small pan over medium heat until lightly browned 

11.  Whisk together vinegar and sugar.

12. Add capers, pine nuts, and if using raisins and olives to vinegar and sugar mixture.

13. Cut eggplants, onions, and tomatoes into 3/4inch X 3/4inch squares 

14.  Place vegetables in the serving dish you will be using and pour vinegar dressing over the grilled veggies.  

15. Gently fold in the chopped parsley

16. Let sit and marinate in the refrigerator for at least 30minutes before serving 

Serve and Enjoy!!