Grilled Swordfish with Grilled Caponata

Name: Grilled Swordfish with Grilled Caponata
Ingredients: 4 swordfish steaks, 8 ounces each; Olive oil; Salt and freshly ground pepper; Grilled Caponata, recipe follows; 1 medium eggplant, sliced lengthwise; 1 large red onion, peeled and sliced into 1/4-inch thick slices; 4 plum tomatoes, halved; Olive oil, for brushing vegetables, plus 1/2 cup; 1/4 cup green olives, chopped; 2 tablespoons capers, drained; 1/4 cup golden raisins, plumped in hot water and drained; 2 tablespoons pine nuts, toasted; 3 cloves garlic, finely chopped; Pinch red pepper flakes; 1/4 cup red wine vinegar; 2 teaspoons honey; 3 tablespoons finely chopped flat-leaf parsley