Ingredients:
2 T olive oil (for frying only)
2 cloves garlic, crushed or minced (I used 4 cloves)
1 large eggplant, sliced, pared, and cut in small cubes (about 3 cups)
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup finely chopped parsley
1 tablespoon sugar
1/2 teaspoon crushed oregano
1/4 teaspoon crushed basil
1 teaspoon Kosher salt
Few grains black pepper
1 cup canned tomato paste
1/4 cup water
1 cup red wine vinegar (5% acidity) (white vinegar can be substituted)1 can (4 ounces) mushroom stems and pieces (optional)
How to make Eggplant Appetizer-Relish (Caponata)
Heat the oil and garlic in a large, heavy skillet. Add the eggplant, green pepper, onion, and parsley; toss to mix. Cover tightly and cook over low heat about 10 minutes. Meanwhile, blend sugar, oregano, basil, salt, and pepper. Add tomato paste, water, and vinegar; mix well. Add to mixture in skillet and stir in remaining ingredients. Cover and cook gently until eggplant is tender.
The eggplant will definitely loose its firmness due to stirring, but that's ok. Ladle into jars, remove air bubbles and fill to 1/2 headspace. Wipe rims, add hot lids and rings. Process in water bath 15 minutes for half-pint jars and 20 minutes for pint jars.
Makes 5 cups
9 comments:
Do you think it would be ok to add Pignoli nuts to this recipe? Would it be safe?
The nuts would be ok but they would be super soggy by the time you open the jar. Add them when you serve them instead.
Do you think I could leave out the mushrooms and just add extra eggplant? I don't care for mushrooms but LOVE eggplant and have a bunch in the garden that I would love to use up by making this!
You can leave out the mushrooms but no need to add extra eggplant.
what is the shelf life of caponata after canning?
Do you think I could safely switch out capers for the bell peppers?
Saint I think if they are the brined kind I would use a lot less than 1/2 cup but you could sub them out.
I bought fresh mushrooms, didn't realize the recipe called for canned mushrooms. Do you think it would work if I added fresh mushrooms when cooking the eggplant, peppers, etc. and cooked it with the rest of the ingredients?
I made this yesterday and one recipe made 4 half pints. My second batch was a double batch and I ended up with 8 half pints. We omitted the mushrooms, used red bell peppers (what we had), and added crushed red pepper. It's got a good kick to it - I think it will make a good pizza sauce.
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