Caponata - Canned

"Posted in response to a request. I have not tried this recipe but it sounds really good!"
photo by Joe B. photo by Joe B.
photo by Joe B.
Ready In:
2hrs 30mins
1 I don't know




  • 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

default avatar
  1. fbonaventura
    Can you leave out the vinegar or is it required to preserve the mixture?
  2. Phillyflyers1974
    Can u use the hot water bath after filling the jars? Thanks Phil ??


  1. Dawn Fisher
    This is without question a wonderful dish. The same taste as one I often have at an Italian Resteraunt in Oakbrook, IL.
  2. Wanda-R
    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.
  3. dana01
    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!
  4. Domsmom1022
    This recipe was outstanding! I was looking to duplicate something from our childhood, and was wonderfully surprised when this turned out even better!
  5. Sarahwayne
    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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