Katel's Caponata

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.

• Ready In: 1 hr 30 mins
• Serves: 60
• Yields: 14 1/2 pint jars

Ingredients

• 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)

Directions

1. Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.
2. Add eggplant, zucchini, and onions and saute for 5 minutes until lightly golden.
3. Add the remaining ingredients to pot; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
4. 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.
5. Spoon relish into hot sterlized jars leavin 1/2 inch headspace.
6. Remove air bubbles.
7. Wipe rims and cap.
8. Place jars on rack completely covering the jars with 1-2 inches of water, heating the water to a rolling boiling (212 degrees f).
9. 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.
10. Remove and leave in draft free place 24 hour.
11. check for sealing and lable.
12. If a jar is not sealed, refrigerate and reprocess within 24 hours or refrigerate and consume within three days.
13. Store out of light in a cool dry place.
14. Serve at room temperature in a bowl surrounded by sliced French or Italian bread or cucumber rounds, or as a salad on romaine leaves.