Spicy Caponata with Hot Calabrese Salami - Mastro® San Daniele® Specialty Deli Meats

Ingredients

• 4 cups (1 L) cubed eggplant (1/2-inch/1 cm cubes)
• 1/2 tsp (2 mL) salt
• 1/3 cup (75 mL) Mastro® Olive Oil, divided
• 3 stalks celery, sliced
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 cups (500 mL) chopped ripe tomatoes
• 4 oz (125 g) Mastro® Hot Calabrese Salami, finely chopped
• 1/2 cup (125 mL) coarsely chopped green olives
• 2 tbsp (30 mL) capers
• 2 tbsp (30 mL) tomato paste
• 3 tbsp (45 mL) red wine vinegar
• 2 tsp (10 mL) granulated sugar
• 1/2 tsp (2 mL) pepper
• 2 tbsp (30 mL) chopped fresh parsley
• 2 tbsp (30 mL) toasted pine nuts