Preheat oven to 400°F. Toss the chopped eggplant with 2 tablespoons of olive oil and sprinkle with "italian sea salt" to taste. Spread the eggplant in one layer on a baking sheet.
Bake the eggplant for 25 minutes or until tender.
Meanwhile, sauté the onion, garlic and celery over medium heat in the remaining 2 tablespoons of olive oil until the onions are translucent, about 4 to 5 minutes, stirring occasionally. Add the tomatoes and the eggplant. Continue to cook for 3 minutes. Add the "capers in salt",
PINENUTS, vinegar and red pepper flakes. Cook for 8 to 10 minutes, stirring often, until the tomatoes are tender and the vegetables are melding together.
Season to taste with sea salt. Garnish with minced olives.
Serve at room temperature over grilled bruschetta.
