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Caponata
Recipe By : The Green Thumb Preserving Guide
Serving Size : 1 Preparation Time :3:00
Categories : Canning, Preserves, Etc.
Amount Measure Ingredient -- Preparation Method
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1/2 cup olive oil
2 eggplants -- unpeeled
2 large Spanish onions -- peeled
1 clove garlic -- crushed
3/4 cup celery -- finely diced
2 cups tomato puree or sauce
1/3 cup pitted green olives -- coarsely chopped
1/3 cup pitted black olives -- coarsely chopped
1/4 cup capers -- drained
1/4 cup red or white wine vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon thyme -- dried
3 tablespoons parsley -- minced
Heat 5 tablespoons olive oil in stockpot. Add eggplant that has been cut
into 1 inch cubes. Stir fry 10-12 minutes until golden and touched with
brown. Add remaining oil, onions, garlic, and celery and stir fry 10 minutes
longer until golden. Mix in all remaining ingredients, cover, reduce heat to
moderately low and simmer 1 hour, stirring about every 10 minutes. Uncover
and cook until very thick, about the consistency of chutney. Prepare 3 pint
sized jars. Ladle caponata into jars leaving 1 inch headspace. Wipe rims
with a damp cloth. Seal with lids. Pressure cooker can pints at 10 pounds
pressure for 30 minutes.
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