Recipe Archives->Preserving->Caponata 01

Caponata

1 eggplant; cut in 1/4 inch cubes
1 1/2 tablespoon pickling salt
2 large tomatoes; peeled and chopped
1 sweet red pepper. See Note.; diced
1 cup zucchini; diced
1/2 cup onion; chopped
3 garlic cloves; finely chopped
1/4 cup stuffed olives; chopped
1 tablespoon capers; rinsed
1 bay leaf
1 tablespoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup red wine vinegar
2 teaspoon granulated sugar
2 teaspoon olive oil
2 tablespoon tomato paste

Place eggplant in a non-reactive bowl. Sprinkle with salt and stir
well.  Let stand for 2 hours. Drain eggplant in a sieve and rinse
twice, draining thoroughly; press out excess moisture.

Place eggplant, tomatoes, red pepper, zucchini, onion, garlic,
olives, capers, bay leaf, thyme, salt and pepper in a large roasting
pan.

Heat vinegar, sugar and oil in a microwavable container until hot,
about 1 minute, stir into vegetables. Bake in a 350F (180C) oven
for about 1-1/2 hours, or until vegetables are softened and liquid
has evaporated, stirring every 20 minutes. Remove pan from oven,
discard bay leaf and stir in tomato paste.

Pack in hot, sterilized Mason jars leaving 1/2 inch headspace. Wipe
jar rims, apply lids and screwbands. Process in BWB 15 minutes for
1/2 pint (250ml) and 20 minutes for pint (500ml) jars.

Note: We used half hot red peppers and half sweet red peppers.

Yield:  1.25 L

Printable version: caponata01.txt.