Caponata

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"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
  1. Place eggplant in a non reactive bowl.
  2. Sprinkle with salt and stir well.
  3. Let stand for 2 hours.
  4. Drain eggplant in a sieve and rinse twice. Draining thoroughly; press out excess moisture.
  5. Place eggplant, tomatoes, red pepper, zucchini, onion, garlic, olives, capers, bay leaf, thyme, salt and pepper in a large roasting pan.
  6. Heat vinegar, sugar, and oil in a microwavable container until hot, about 1 minute, stir into vegetables.
  7. 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.
  8. Ladle into jars to within 1/2 inch of rim (headspace).
  9. Process in a boiling water bath, 15 minutes for half pint jars and 20 minutes for pint jars as directed.

Makes: 5 Cups