grilled eggplant with caponata salsa

Ingredients in this Recipe

1 12 ounce container grape or cherry tomatoes, quartered lengthwise
1 garlic clove, minced
1 large eggplant (1 1/2 to 13/4 pounds), trimmed
1 tablespoon drained capers, rinsed
1 tablespoon extra virgin olive oil plus additional for brushing
1/2 cup chopped Vidalia or Maui onion
2 celery stalks, finely diced
2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish (woops, we forgot this)
3 tablespoons red wine vinegar
5 large green olives, pitted, thinly sliced (about 2 tablespoons)

See Full Recipe at Smitten Kitchen