Caponata
“Caponata” is a Sicilian dish served as a salad, side dish or relish. Caponata can be served as an appetizer spread on toasted baguette slices.
1 small eggplant, cut into 1/4-inch cubes
11/2 tbsp. kosher 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
(Read Step-by-Step Guide (below) before proceeding with recipe.)
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 (1 hour for a convection oven), 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.
Remove hot jars from canner and spoon relish into jars to within1/2 inch (1 cm) of rim (headspace). Process 15 minutes for half-pint (250 mL) jars and 20 minutes for pint (500 mL) jars as directed.
Makes 5 Cups
STEP-BY-STEP GUIDE, 20 MINUTES BEFORE PROCESSING:
Place jars in canner and add hot water. Cover canner and begin heating over medium heat. Keep jars hot until you are ready to fill them. If the recipe requires a preparation and cooking time longer than 20 minutes, begin preparation of the ingredients first. Then begin heating the water and jars in the canner while the prepared food is cooking. If the ingredients require a shorter preparation and cooking time, begin heating the canner before you start your recipe.
