Bruschetta with Prosciutto Appetizer - Prosciutto Di Parma

Ingredients

• 2 loaves rustic pugliese bread, sliced 1/2-inch thick, halved
• 1 tablespoon, divided plus 3 tablespoons, divided olive oil
• Salt and freshly ground black pepper, to taste
• 4 large eggplants
• 2 large vidalia onions
• 1 large celery plant, plus inner leaves and heart
• 1 cup peeled dates
• 5 tablespoons salted nonpareil capers, rinsed well
• 1/2 cup chopped black olives (stoned)
• 1 cup tomato puree
• 1/2 cup fresh basil, shredded
• 5 tablespoons sherry vinegar (substitute white wine vinegar if unable to find sherry)
• 1 tablespoon caster sugar
• Nutmeg, to taste
• 1 cup Fresh spicy arugula
• 6 ounces Prosciutto di Parma
• 1/2 cup chopped walnuts, toasted
• Aged balsamic, to taste