Grilled Eggplant with Roasted Red Pepper Relish

1 tbsp dried currants
1/2 Tbsp Delizia Red Wine Vinegar
1/2 Tbsp Delizia 18 Year Balsamic Vinegar
1 small clove garlic, minced
kosher salt
1 large red bell pepper
2 Tbsp pine nuts, lightly toasted and coarsely chopped
1 1/2 Tbsp Delizia Extra Virgin Olive Oil
1 Tbsp chopped fresh marjoram
Pinch cayenne, more to taste
3 Tbsp chopped fresh flat leaf parsley
1 large globe eggplant (about 1 lb) trimmed and cut into 1/2 inch thick rounds
6 Tbsp Delizia Extra Virgin Olive Oil


Combine the currants and both vinegars in a small bow. Mince the garlic with salt 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 a hot charcoal or gas grill. Keep rotating the pepper until it's evenly charred all over. Transfer to a small bowl, let cool.

When cool enough to handle, peel the pepper over the same bowl to catch any juice; discard the skin and just bits remain. Still working over the bowl, split the pepper and remove the stem and the seeds. Set the juice aside. Dice the pepper and put in a medium bowl. Strain the pepper juice over the pepper. Add the currants and vinegar, garlic paste, pine nuts, olive oil, marjoram, and
cayenne and stir. Season to taste with salt and cayenne.


Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill until golden brown grill marks form, 3-4 minutes. Turn the eggplant and grill until tender 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. When ready to serve, stir the relish again and spoon it over the grilled eggplant, or serve it on the side.


Makes 4 servings