EGGPLANT CAPONATA

Eggplant Caponata image

From Facebook friend of Canning Granny. Had to save to my recipe box! Origanal poster was Dawn. Her picture also to remind me. another poster metioned adding celery in the same proportion as the peppers/onions and adding green olives! Love that idea

Provided by Linda Lehman

Number Of Ingredients 14

Ingredients

2 Tbsp olive oil
2-4 clove garlic crushed or minced
1 eggplant, sliced, pared cubed (3 cups mol)
1/2 c green pepper chopped
1/2 c onion chopped
1/4 c parsley, finely chopped
1 Tbsp sugar
1/2 tsp oregano, fresh crushed
1/4 tsp basil, fresh, chopped
1 tsp salt, kosher
1 c tomatoe paste, canned
1/4 c water
1 c vinegar, red wine or white 5% acidity
1/2 can(s) mushrooms, canned

Steps:

1. 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

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