Grilled Caponata

Ingredients

• 3 small eggplants (or 2 large), topped and tailed
• 1 pound roma tomatoes, halved
• 2 red, yellow or orange bell peppers, halved and cored
• 1 yellow or sweet onion, peeled and halved
• 1 fennel bulb, trimmed, cored and halved, fronds reserved
• 1 head of garlic, papery skin removed and top 1/4 sliced off
• 1 jalapeno (or 2 if you fancy), halved.
• 1 cup extra virgin olive oil, divided
• kosher salt
• 1/4 cups red wine vinegar
• freshly cracked black pepper
• 1/4 cups capers, drained and roughly chopped
• 1 bunch sweet basil, torn
• 1/4 cups pine nuts, toasted