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Ingredients

• 1 medium eggplant, cut into 1/2-inch slices
• 1 large red onion, peeled and cut into 1/2-inch slices
• Olive oil for brushing the vegetables, plus 1/2 cup olive oil for the dressing
• Sea salt and freshly ground black pepper
• 1/2 cup Spanish olives, chopped
• 3 tablespoons capers, drained
• 1/2 cup golden raisins
• 1/4 cup toasted pine nuts
• 1 tablespoon minced garlic, about 3 medium cloves
• Pinch red pepper flakes
• 1/4 cup sherry or red wine vinegar
• 1 tablespoon honey
• 1/2 cup chopped fresh parsley
• Grilled baguette slices, for serving

Description

Makes 8-12 Servings

Viking