Prep 30 mins
Cook 1 hr
A garden's sweet delight preserved in a jar for the rest of the year. I made Chef #724631 Caponata from Loni Kuhn's S.f. Cooking Class with many changes for canning that I decided to post this recipe. For quick prep work use the food processor to chop the veggies pulsing to the size you enjoy. I go small so you get a nice mix of all when scooping up with fresh grilled Italian bread. FYI: If a less-sour product is preferred, add sugar rather than decreasing the vinegar and lemon juice. They are needed to preserve.
- 1⁄2 cup olive oil
- 6 cups eggplants (cut into 1-inch cubes)
- 2 cups diced zucchini
- 2 large onions (chopped)
- 1 1⁄2 cups celery (sliced 1/3-inch thick)
- 2 bell peppers (red or green, cut into 1-inch chunks)
- 4 -6 garlic cloves (minced)
- 2 1⁄2 lbs tomatoes (seeded and diced)
- 1⁄2 cup vinegar, 5% acidity
- 1⁄2 cup lemon juice
- 1 tablespoon canning salt
- 1⁄4 cup sugar
- 1⁄4 cup chopped fresh basil
- 1⁄2 cup chopped fresh Italian parsley
- 1 tablespoon fresh minced oregano
- 1 teaspoon fresh ground black pepper
- 3⁄4 cup stuffed green olives (sliced) or 3⁄4 cup kalamata olives or 3⁄4 cup black olives
- 1⁄4 cup capers, drained
- 1⁄2 cup pine nuts, toasted
- 1⁄2 cup raisins
- 6 garlic cloves
- 1 teaspoon black pepper
- 2 tablespoons tomato paste (optional)
- Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.
- Add eggplant, zucchini, and onions and saute for 5 minutes until lightly golden.
- Add the remaining ingredients to pot; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
- Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes). If needed add paste to thicken.
- Spoon relish into hot sterlized jars leavin 1/2 inch headspace.
- Remove air bubbles.
- Wipe rims and cap.
- Place jars on rack completely covering the jars with 1-2 inches of water, heating the water to a rolling boiling (212 degrees f).
- Process in a boiling water bath for 15 minutes for half-pint (250 mL) jars and 20 minutes for pint (500 mL) jars. Adjust times for altitude.
- Remove and leave in draft free place 24 hour.
- check for sealing and lable.
- If a jar is not sealed, refrigerate and reprocess within 24 hours or refrigerate and consume within three days.
- Store out of light in a cool dry place.
- Serve at room temperature in a bowl surrounded by sliced French or Italian bread or cucumber rounds, or as a salad on romaine leaves.