Preheat an indoor or outdoor grill to high. Trim the ends off both the eggplant and zucchini. Slice both veggies lengthwise into slices about a half-inch thick. Drizzle them with a little EVOO on both sides and season with some salt and pepper.
Transfer to the grill and grill on each side for about 3-4 minutes, until they are tender and cooked through. Remove from the grill to your cutting board and chop them into bite-size pieces.
Place a small skillet over medium heat and add the pine nuts. Toast until golden, just a couple of minutes (keep an eye on them -- they go from raw to toasted to burnt quickly!).