Spicy Caponata with Hot Calabrese Salami
- 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
- Toss eggplant with salt; place in colander set over large bowl. Let stand for 30 minutes. Rinse well and dry with tea towel.
- 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.
- 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.
- 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.)
- Tip: Serve over hot cooked pasta or creamy polenta, or spoon onto crostini for a great appetizer option.