Grilled Caponata

Name: 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 ¼ sliced off; 1 jalapeño (or 2 if you fancy), halved.; 1 cup extra virgin olive oil, divided; kosher salt; ¼ cups red wine vinegar; freshly cracked black pepper; ¼ cups capers, drained and roughly chopped; 1 bunch sweet basil, torn; ¼ cups pine nuts, toasted