Grilled Eggplant Caponata

Name: Grilled Eggplant Caponata
Ingredients: 1/4 cup pine nuts; 2 eggplants (about 1 pound each), peeled and sliced lengthwise 1/2 inch thick; 1/4 cup extra-virgin olive oil, plus more for brushing; Salt; Freshly ground pepper; 1 large onion, cut into 1/4-inch dice; 2 celery ribs, cut into 1/4-inch dice; 1/4 cup currants; 1 teaspoon crushed red pepper; One 28-ounce can crushed tomatoes; 1/4 cup light brown sugar; 1/4 cup balsamic vinegar; 1/2 cup pitted kalamata olives, quartered; 1/4 cup chopped mint