Caponata - Canned
"Posted in response to a request. I have not tried this recipe but it sounds really good!"
photo by Joe B.
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Yields:
-
1 I don't know
ingredients
- 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
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.
Questions & Replies
-
Can you leave out the vinegar or is it required to preserve the mixture? -
Can u use the hot water bath after filling the jars? Thanks Phil ??
Reviews
-
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! -
This recipe was outstanding! I was looking to duplicate something from our childhood, and was wonderfully surprised when this turned out even better! -
I loved this recipe. I've always wanted to can caponata and now I can! I will use this every summer to use up all the eggplant in my garden. Thanks!
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RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
