Grilled Eggplant Caponata Salad

Eggplant caponata

About a month ago, it was just way too hot not to grill. I mean 80's in March in Buffalo?! I knew that I needed to take advantage of it while I could, because it was unseasonably warm and I knew it wouldn't last. I searched for some meatless grilled recipes, since we had been eating more meat than we usually like to, and came across this one on Delish. It definitely made a lot, but it was great! I could see this being a staple in the summertime, especially when tomatoes are fresh and plentiful from the garden! We at this as a main dish, but it would be delicious as a side salad along with a piece of grilled chicken or fish.

2 small Red Onions, cut into 1/2 inch thick slices
2 small Eggplants (about 1 1/4 pounds each), cut into 3/4 inch thick slices
Nonstick cooking spray
4 medium Celery Stalks
1/2 teaspoon Salt
2 tablespoons Red Wine Vinegar 
2 tablespoons Olive Oil
1 teaspoon Sugar
1/4 teaspoon Ground Pepper
6 medium Plum Tomatoes (about 1 1/2 pounds), cut into 1/2 inch chunks
1 cup Kalamata Olives, pitted and chopped
3 tablespoons Capers, drained
1/2 cup Italian Parsley Leaves, loosely packed

Spray both sides of the eggplant slices with nonstick cooking spray. Sprinkle onions, eggplants, and celery with salt and place them on a hot grill rack. Cover the grill and cook the vegetables for 8-10 minutes or until tender and lightly browned, turning once during cooking time. Remove the vegetables from the grill and set aside to cool slightly. Cut the eggplants and celery into 3/4 inch chunks and coarsely chop the onions. In a large bowl, mix together the vinegar, oil, sugar, and pepper until blended. Stir in the tomatoes, olives, raisins, capers, and parsley. Add the eggplant, onions, and celery, and gently toss to coat. Serve this salad at room temperature or cover and refrigerate for up to 1 day.