Caponata
From Self-sufficiency
"Caponata is a Sicilian dish served as a salad, side dish or relish. We also like it as an appetizer spread on toasted baguette slices."
- 1 small eggplant, cut into 1/4 inch cubes
- 1 1/2 Tbsp pickling salt
- 2 large tomatoes, peeled and chopped
- 1 medium sweet red pepper, diced
- 1 cup diced zucchini
- 1/2 chopped onion
- 3 large cloves garlic, chopped
- 1/4 cup chopped stuffed olives
- 1 Tbsp capers, rinsed
- 1 bay leaf
- 1 tsp fresh thyme or 1/4 tsp dried
- 1/4 tsp each salt and freshly ground pepper
- 1/3 cup red wine vinegar
- 2 tsp granulated sugar
- 2 tsp olive oil
- 2 Tbsp tomato paste
- Place eggplant in a non reactive bowl.
- Sprinkle with salt and stir well.
- Let stand for 2 hours.
- Drain eggplant in a sieve and rinse twice. Draining thoroughly; press out excess moisture.
- Place eggplant, tomatoes, red pepper, zucchini, onion, garlic, olives, capers, bay leaf, thyme, salt and pepper in a large roasting pan.
- Heat vinegar, sugar, and oil in a microwavable container until hot, about 1 minute, stir into vegetables.
- Bake in a 350 degree F. oven for about 1 1/2 hours, or until vegetables are softened and liquid has evaporated, stirring every 20 minutes. Remove pan from oven, discard bay leaf and stir in tomato paste.
- Ladle into jars to within 1/2 inch of rim (headspace).
- Process in a boiling water bath, 15 minutes for half pint jars and 20 minutes for pint jars as directed.
Makes: 5 Cups