Recipes

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

Directions

1. Toss eggplant with salt; place in colander set over large bowl. Let stand for 30 minutes. Rinse well and dry with tea towel.
2. Heat 2 tbsp (30 mL) oil in large, nonstick skillet set over medium heat; cook celery, onion and garlic for about 10 minutes or until softened. Transfer to plate. Add remaining oil to skillet; cook eggplant, stirring occasionally, for about 15 minutes or until softened and lightly browned. Return celery mixture to skillet.
3. Stir in tomatoes, salami, olives, capers and tomato paste; bring to boil. Reduce heat to medium-low and simmer for about 15 minutes or until vegetables are tender and mixture is thickened.
4. Stir in vinegar, sugar and pepper; remove from heat. Stir in parsley and pine nuts. Let cool to room temperature. (Mixture can be tightly covered and refrigerated for up to 2 weeks.)
5. Tip: Serve over hot cooked pasta or creamy polenta, or spoon onto crostini for a great appetizer option.