Prepare outdoor grill for covered direct grilling over medium heat.
Meanwhile, for easier handling, insert metal skewers through onion slices, if you like. Lightly spray both sides of eggplant slices with cooking spray. Sprinkle onions, eggplants and celery with salt.
Place onions, eggplants, and celery on hot grill rack over medium heat. Cover and grill vegetables until tender and lightly browned, turning once and transferring to plate as they are done. Cool slightly until easy to handle.
Cut eggplants and celery into 3/4-inch pieces; coarsely chop onions. In a large bowl, mix vinegar, oil, sugar and pepper until blended. Stir in tomatoes, olives, raisins, capers and parsley. Add eggplant, onion and celery, gently toss to coat.
Serve salad at room temperature, or refrigerate for up to one day.
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