2 medium eggplants (2 pounds), ends removed and sliced about 1/2 inch thick
1/2 cup extra virgin olive oil
Sea salt and freshly ground pepper
1 large white onion (3/4 pound), cut in large slices
2 tablespoons slivered garlic
1-15 ounce can diced tomatoes in juice or fresh tomatoes (about 2 cups)
3 tablespoons sherry vinegar
2 tablespoons sugar
2 tablespoons each coarsely basil and parsley
½ cup Mother Clone Zinfandel
Brush eggplant and onion slices liberally on both sides with 4 tablespoons or so of the olive oil. Season with salt and pepper and barbecue until lightly golden and cooked through. Chop into 3/4 inch or so chunks and set aside.
On the grill, add remaining olive oil to a large sauté pan and cook the garlic until golden in color. Stir in the tomatoes with their juice, vinegar, Zinfandel, basil and sugar and simmer for 15 minutes. Stir in the eggplant, onion and parsley and season to taste with salt and pepper. Cool, cover and allow to sit for an hour or so for the flavors to marry. Can be made ahead and stored covered in refrigerator for up to 3 days. Serve at room temperature over a salad of baby spicy greens such as arugula and toasted pine nuts tossed with a light vinegar/olive dressing.