Preparation

让津津乐道：

• Combine the currants and both vinegars in a small bowl.
• With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.
• 将胡椒直接放在燃气燃烧器上，在热肉鸡或热木炭或气体烤架上。继续旋转辣椒，直到它均匀烧焦。转移到一个小碗，用塑料紧紧盖住，让冷却。
• When cool enough to handle, peel the pepper over the same bowl to catch any juice; discard the skin. Don’t rinse the pepper—it’s fine if a few charred bits remain. (It’s helpful to rinse your fingers occasionally.) Still working over the bowl, split the pepper and remove the stem and as many of the seeds as possible. Set the juice aside. Cut the pepper into very small dice and put in a medium bowl. Strain the pepper juice over the pepper. Add the currants and vinegar, garlic paste, pine nuts, olive oil, marjoram, and cayenne and stir. Season to taste with salt and cayenne.

Grill the eggplant:

• Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.
• When ready to serve, stir the relish again and spoon it over the grilled eggplant, or serve it on the side. Garnish with parsley, if using.