Grilled Eggplant Caponata

Makes 4 servings

1 medium eggplant, about 16 ounces, cut into 8 slices, each about ¾ inch thick

Kosher salt

½  cup extra virgin olive oil, plus additional if needed for cooking the eggplant

1 medium onion, sliced ½ inch thick

2 celery stalks, peeled of strings

1 garlic cloves, minced

1 teaspoon crushed toasted coriander seeds

½ teaspoon hot red pepper flakes

3 tablespoons water

3 tablespoons red wine vinegar

1 tablespoon sugar

2 cups chopped peeled and seeded tomatoes

2 tablespoons golden raisins

2 tablespoons capers, rinsed

3 tablespoons coarsely chopped green olives

2 cups baby mustard greens, arugula or other spicy greens.  A mixture is fine as well.

1 tablespoon chopped fresh oregano

¼ cup chopped parsley

Season the eggplant slices with salt and place in a colander for 30 minutes.  Rinse the eggplant and pat dry. 

Prepare a hot grill.

Brush the eggplant slices with olive oil.  Cook the eggplant slices on each side for 5 minutes or until charred and tender.  Arrange the cooked eggplant slices in a circle in a single layer on a large round platter. 

Season the onion slices and celery stalks with salt and pepper, brush with oil and grilled on each side for 7 minutes, or until charred and tender.  Chop the onion and celery into ½ inch pieces and sprinkle over the eggplant.

Heat the garlic in a sauté pan with 2 tablespoons olive oil over medium heat.  Cook until the garlic is just aromatic, about 1 minute.  Add the coriander seeds, hot red pepper flakes, water, red wine vinegar, sugar and tomatoes.  Bring to a boil, cook for 3 minutes or until the moisture has evaporated and remove from the heat.  Stir in the remaining olive oil, raisins, capers, olives and herbs. 

Spoon the mixture over the eggplant slices.  Allow to cool.