grilled eggplant with caponata salsa

INGREDIENTS

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