Grilled Eggplant with Roasted Red Pepper Relish

Ingredients

• 2 Tbs. pine nuts, lightly toasted and coarsely chopped
• 3 Tbs. chopped fresh flat-leaf parsley (optional)
• 1 small clove garlic
• ½ Tbs. balsamic vinegar
• ½ Tbs. red-wine vinegar
• 1 Tbs. dried currants
• Kosher salt
• + 7 more ingredients
• • 3 Tbs. extra-virgin olive oil; more as needed
  • Kosher salt
  • 1 large globe eggplant (about 1 lb.), trimmed and cut into ½-inch-thick rounds
  • 1 Tbs. chopped fresh marjoram
  • 1-½ Tbs. extra-virgin olive oil
  • 1 large red bell pepper
  • Pinch cayenne; more to taste

Combine the currants and both vinegars in a small bowl. With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife. Set the pepper directly on a gas burner, under a hot broiler, or on ...

View full recipe at Fine Cooking