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Condiments and Sauces
Recipe courtesy of Chef Rick Tramonto's Osteria cookbook
Click image to enlarge.
Prepare a charcoal or gas grill by spraying the grilling rack with nonstick vegetable spray. Heat the grill until medium-hot.
In a large bowl, coat the eggplant, tomato, onion, and celery with 3/4 cup of olive oil. Season with salt and pepper to taste.
Lay the vegetables on the grill and cook each vegetable for 2 to 3 minutes, or until grill marks appear on one side. Using tongs, turn the vegetables over and grill until grill marks appear on the other side and the vegetables are cooked through.
Remove from the grill and let the vegetables cool. When they are cool, cut them into large dice.
Transfer the vegetables to a bowl and add the raisins, pine nuts, vinegar, olives, garlic, sugar, and cocoa powder. Add 1/4 cup of olive oil and mix thoroughly. Adjust the seasonings and refrigerate for at least 4 hours or overnight.
Serve at room temperature.