Christina's Grilled Eggplant with Caponata Salsa

from Smitten Kitchen

1 12-ounce container grape or cherry tomatoes, quartered lengthwise
2 celery stalks, finely diced
1/4 cup chopped onion
2 tablespoons (2 tsp dried) coarsely chopped fresh oregano plus sprigs for garnish
1 tablespoon drained capers, rinsed
1 garlic clove, minced
Pinch of dried crushed red pepper
3 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil plus additional for brushing
1 large eggplant (1 1/2 to 13/4 pounds), trimmed

Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. (Caponata can be prepared 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.

Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.