Preheat oven to 425 degrees. In a large, heavy skillet over medium heat, add 2 tablespoons of olive oil and saute the onions and garlic for 6-8 minutes until they are translucent. Remove skillet from the heat and arrange the eggplant slices in a single layer over the garlic and onions. Be careful because the skillet is hot!

Sprinkle with one teaspoon of sea salt and some freshly ground black pepper. Drizzle with half of the remaining olive oil and the vinegar. Place the skillet in the oven and bake for 10 minutes. Add the grapes, sprinkle with the remaining salt and pour over the remaining olive oll. Return the skillet to the oven and continue to bake until the eggplant is tender but not mushy and the grapes are starting to burst, about 20 minutes.

Remove the skillet from the oven and scrape the mixture into a very large mixing bowl. Add the honey while the mixture is still very hot. Taste the eggplant and if it needs more vinegar or honey, add it while the mixture is still hot so everything gets absorbed.

Sprinkle with the toasted pine nuts or walnuts and the Italian parsley. Serve warm or at room temperature as a salad or appetizer.