Grilled pork and ratatouille

Ingredients:

• 4 natural boneless pork chops from the middle of the loin (2 cm thick; 170 g each)
• 1/4 cup brown sugar
• 7 cm ginger root, peeled and thinly sliced
• 1/4 cup olive oil + extra for grilling
• A pinch of red pepper flakes
• 1/3 cup red wine vinegar
• 1 small or half a large eggplant, sliced ​​into 1cm thick rounds.
• 1 zucchini, halved lengthwise and sliced ​​into 0.5cm thick pieces.
• 1 bunch green onions, trimmed
• 1 cup cherry tomatoes
• 1/4 cup fresh basil

Preparation:

1. Preheat the grill to medium-high heat. In a large bowl, combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar, and half the ginger; stir until the sugar and salt are completely dissolved. Add the pork chops and cover them completely with cold water. Let them sit for 10 minutes. Drain and pat dry the meat, then season with salt.
2. Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons of the glaze to a small bowl for basting grilled meats; set the rest aside for serving.
3. Brush the grill grate with olive oil. In a large bowl, toss the eggplant, zucchini, green onions, and tomatoes with the remaining 2 tablespoons of olive oil and season with salt. Grill the vegetables until tender, 3-5 minutes per side; transfer the onions to a cutting board and transfer the remaining vegetables to a large bowl. Grill the pork chops until cooked through and crispy, 4-6 minutes per side, basting with the reserved glaze during the last few minutes of cooking.
4. Chop the green onions and add them to the vegetables along with the basil. Coat the cutlets with the remaining glaze. Serve with the vegetables.