Caponata - Canned

Recipe by TishT
READY IN: 2hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement