Caponata (Canning)
This is a delightful accompaniment to any meat, fish, or poultry dish. The hint of rosemary in this really ups the flavor.
INGREDIENTS | MAKES 4 QUARTS
- 10 pounds eggplant, peeled and cubed
- 3 ½ cups chopped celery
- 2 cups chopped onion
- 4 tablespoons extra-virgin olive oil
- 7 pounds tomatoes, skinned, chopped, and drained
- 1 ½ cups red wine vinegar
- 1 3-ounce can tomato paste
- 3 tablespoons sugar
- 2 cups ripe olives, sliced
- ¾ cup pine nuts or slivered almonds
- 1 tablespoon minced rosemary
- ½ cup parsley, finely chopped
- 3 ounces capers, rinsed and drained
- 1 teaspoon black pepper
Sauté eggplant, celery, and onion in oil until tender.
Combine remaining ingredients in a stockpot. Bring to boil and simmer for 10 minutes.
Pack into jars. Remove air bubbles, wipe rims, cap, and seal.
Process in pressure canner at 10 pounds pressure for 30 minutes for pints or 40 minutes for quarts.
Caponata’s Origins
Caponata is a summery Sicilian dish that gets its hearty flavor and texture from its superstar ingredient—eggplants. It is similar to other Mediterranean vegetable dishes, like ratatouille. This recipe includes some of the traditional staples of Sicilian cuisine, such as olive oil, olives, and capers.
