Ingredients
-
1/2
-
2
-
2
-
1
-
3/4
-
2
-
1/3
-
1/3
-
1/4
-
1/4
-
2
-
1/2
-
1/2
-
1/2
-
1/4
Directions
Caponata – Canned, Posted in response to a request I have not tried this recipe but it sounds really good!, 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 ??
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Steps
|
1
Done
|
Heat 5 Tbs Olive Oil in Stockpot. |
|
2
Done
|
Add Eggplant That Has Been Cut Into 1" Cubes. |
|
3
Done
|
Stir Fry 10-12 Minutes Until Golden and Touched With Brown. |
|
4
Done
|
Add Remaining Oil, Onions, Garlic, and Celery and Stir Fry 10 Minutes Longer Until Golden. |
|
5
Done
|
Mix in All Remaining Ingredients, Cover, Reduce Heat to Moderately Low and Simmer 1 Hour, Stirring About Every 10 Minutes. |
|
6
Done
|
Uncover and Cook Until Very Thick, About the Consistency of Chutney. |
|
7
Done
|
Prepare 3 Pint Sized Jars. |
|
8
Done
|
Ladle Caponata Into Jars Leaving 1 Inch Headspace. |
|
9
Done
|
Wipe Rims With a Damp Cloth. |
|
10
Done
|
Seal With Lids. |
|
11
Done
|
Pressure Cooker Can Pints at 10 Pounds Pressure For 30 Minutes. |
