1. For relish, in a large bowl combine eggplant, tomatoes, onion, celery and 1/2 teaspoon of the Italian seasoning. Add the 2 tablespoons of oil; toss to coat. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place veggies in centre of fold. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving space for steam to build.

2. Trim fat from chops. In a bowl combine the remaining 1 1/2 teaspoons of Italian seasoning, the garlic, salt and pepper. Stir in the 2 tablespoons oil. Spoon mixture over both sides of chops; rub in with your fingers.

3. Place foil packet on the rack of an uncovered grill directly over medium coals. Grill for 20 to 25 minutes or until veggies are tender, turning packet occasionally. Grill chops on the rack next to packet for 12 to 15 minutes or until medium doneness is reached (160 F.), turning once halfway through grilling time.

4. Meanwhile in a bowl, combine vinegar, tomato paste and sugar. Stir in olives, pine nuts, parsley and capers. Transfer vegetables from foil to a serving bowl. Stir in olive mixture. Thinly slice meat. Serve with vegetables.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.