| Caponata | |
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Adapted from a 100 year old recipe by Raffaela Carosa (my grandmother) 4 lbs of eggplant, peeled and cut into small 1/4" dice; Cover and microwave for 20 minutes, stir and turn every 5 minutes Saute: 2-4 Tbsp Olive Oil, 5 onions diced fine, 8 celery stalks diced fine, 8-12 garlic cloves diced fine. Add and continue to saute: 48oz canned crushed tomatos, 9 oz. small capers, 15 oz green olives, pitted and diced fine, 16 oz tomato sauce. Boil: 1/2 cup red wine vinegar and 4 Tbsp white sugar. Add to mix. Then Add: The cooked eggplant, 4 tsp salt, 3 tsp pepper. Cook all for 15 minutes without a cover. Stir often. OPTIONAL: Pressure can in pint jars at 10lbs for 45 minutes, let cool before opening. This recipe makes about 9 pints. | |