Spicy Seared Eggplant

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1 medium eggplant, about 1 pound, cut crosswise into 8 slices, each about 3/4 inch thick

Coarse salt

2 small shallots, sliced crosswise, 1/4-inch thick

1 garlic clove, minced

1 tablespoon sugar

3 tablespoons sherry-wine vinegar

1/4 teaspoon red-pepper flakes

2 tablespoons golden raisins

1 tablespoon capers, rinsed

4 Gaeta olives, pitted and coarsely chopped

1/4 cup plus 4 teaspoons extra-virgin olive oil

Vegetable oil, for grill

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