Grilled Eggplant Caponata

Ingredients

• 1/4 cup pine nuts
• 2 eggplants (about 1 pound each), peeled and sliced lengthwise 1/2 inch thick
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Salt
• Freshly ground pepper
• 1 large onion, cut into 1/4-inch dice
• 2 celery ribs, cut into 1/4-inch dice
• 1/4 cup currants
• 1 teaspoon crushed red pepper
• One 28-ounce can crushed tomatoes
• 1/4 cup light brown sugar
• 1/4 cup balsamic vinegar
• 1/2 cup pitted kalamata olives, quartered
• 1/4 cup chopped mint

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