Prep 1 hr
Cook 1 hr 30 mins
Posted in response to a request. I have not tried this recipe but it sounds really good!
- 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 2 cups tomato 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 wine vinegar or 1⁄4 cup white wine vinegar
- 2 tablespoons brown sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon dried thyme
- 3 tablespoons parsley, minced
- Heat 5 Tbs olive oil in stockpot.
- Add eggplant that has been cut into 1" 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.
This is without question a wonderful dish. The same taste as one I often have at an Italian Resteraunt in Oakbrook, IL.
This turned out well. It is very good. I had to guess at the amount of eggplant since I have the small slender kind and most recipes are for the larger type. I will certainly make this every year.
We shop at a quaint Italian store and bakery but we don't go often since it's such a long drive. I buy canned caponata there but now that I have this recipe, I make it myself and we can have it more often. This recipe is spot on! Thanks so much!