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 over lightly toasted Italian bread.