Eggplant and Tomato Caponata
This is a take on the Sicilian dish, modified for home preserving.
INGREDIENTS
4 cups diced peeled eggplant
2 Tbsp pickling salt
10 cups chopped, peeled plum tomatoes, divided
2 cups finely chopped onions
1 cup diced red bell peppers
1 cup diced fennel or celery
1/4 cup minced garlic
2 bay leaves
3/4 cup sugar
1/2 tsp freshly ground black pepper
1 1/4 cups white wine vinegar
1/2 cup balsamic vinegar
2 Tbsp chopped fresh basil
2 tsp chopped fresh thyme
1 tsp finely chopped fresh rosemary
DIRECTIONS
• In a colander placed in the sink or over a bowl, toss eggplant with salt and let stand for about 2 hours or until excess liquid is released.
• Rinse eggplant and squeeze out moisture.
• Place on a clean lint free towel to continue draining, squeezing the towel lightly until eggplant is quite dry.
• Meanwhile in a food processor or blender, puree 2 cups of the tomatoes until smooth.
• In a large pot, combine pureed and chopped tomatoes, onions, peppers, fennel (or celery), garlic, bay leaves, sugar, pepper, white wine vinegar and balsamic vinegar. Bring to a boil over medium high heat, stirring often.
• Reduce heat and boil gently, stirring often, for about 2 hours or until reduced by about half and is thick enough to mound on a spoon.
• Meanwhile prepare jars, lids and bands.
• Stir eggplant into caponata and boil gently, stirring often for 10 minutes or until eggplant is hot.
• Stir in basil, thyme and rosemary.
• Discard bay leaves.
• Ladle into prepared jars leaving a 1/2" headspace.
• Check for air bubbles.
• Process jars for 20 minutes in a boiling water bath.
• Adjust time according to your altitude.
Makes: 8 half pints or 4 pints
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