Caponata

"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