Preserved Eggplant Caponata
Preserved Eggplant Caponata is a versatile and savory spread that brings the authentic taste of Sicilian cuisine to your kitchen, now made easier with canning. This tangy and slightly sweet concoction of eggplant, olives, and capers is perfect as an appetizer on crusty bread, a topping for roasted meats, or a mix-in for pasta dishes. This recipe allows you to preserve the rich flavors and have them ready to enjoy anytime.
3
Servings
N/A
Calories
16
Ingredients
Ingredients
olive oil
1/2 cup (divided)
eggplants
2 (unpeeled and cut into 1-inch cubes)
Spanish onions
2 large (peeled and chopped)
garlic clove
1 (crushed)
celery
3/4 cup (finely diced)
tomato puree
2 cups (or use tomato sauce)
pitted green olives
1/3 cup (coarsely chopped)
pitted black olives
1/3 cup (coarsely chopped)
capers
1/4 cup (drained)
red wine vinegar
1/4 cup (or use white wine vinegar)
brown sugar
2 tablespoons
salt
1/2 teaspoon
pepper
1/2 teaspoon
dried oregano
1/2 teaspoon
dried thyme
1/4 teaspoon
parsley
3 tablespoons (minced)
Instructions
1
Heat 5 tablespoons of olive oil in a large stockpot over medium heat.
2
Add the eggplant, cut into 1-inch cubes. Sauté for 10-12 minutes, stirring often, until the cubes are golden and lightly browned.
3
Pour in the remaining olive oil, then add the chopped onions, crushed garlic, and finely diced celery. Continue to sauté for another 10 minutes until the vegetables are golden and aromatic.
4
Incorporate the tomato puree, chopped green and black olives, drained capers, vinegar, brown sugar, salt, pepper, dried oregano, dried thyme, and minced parsley into the pot.
5
Cover the pot, reduce the heat to moderately low, and let the mixture simmer for about 1 hour. Stir every 10 minutes to prevent sticking.
6
After an hour, uncover the pot and continue cooking until the caponata thickens to a chutney-like consistency.
7
Prepare 3 pint-sized jars by sterilizing them. Ladle the hot caponata into the jars, leaving a 1-inch headspace.
8
Wipe the rims of the jars with a damp cloth to ensure they are clean and free from any residue.
9
Seal the jars with lids and process them in a pressure cooker at 10 pounds pressure for 30 minutes to ensure safe preservation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Preserved Eggplant Caponata?
Preserved Eggplant Caponata is a savory Sicilian spread made from eggplant, olives, and capers that has been canned for long-term storage.
How many jars does this recipe yield?
This recipe yields approximately 3 pint-sized jars.
Do I need to peel the eggplants?
No, the eggplants should be unpeeled and cut into 1-inch cubes.
What type of onions are recommended?
The recipe calls for 2 large Spanish onions, peeled and chopped.
How long should I sauté the eggplant cubes?
Sauté the eggplant for 10 to 12 minutes until they are golden and lightly browned.
What is the first step in cooking the vegetables?
The first step is heating 5 tablespoons of olive oil in a large stockpot over medium heat.
How should the garlic be prepared?
One garlic clove should be crushed before being added to the mixture.
How long do the onions and celery need to cook?
The onions, garlic, and celery should be sautéed for about 10 minutes until they are golden and aromatic.
Can I substitute tomato puree?
Yes, you can use tomato sauce if tomato puree is not available.
What types of olives are included?
The recipe uses both pitted green olives and pitted black olives, both coarsely chopped.
How much vinegar is required?
The recipe requires 1/4 cup of red wine vinegar or white wine vinegar.
Is there any sugar in the recipe?
Yes, 2 tablespoons of brown sugar are added to provide a slightly sweet flavor.
What dried herbs are used for seasoning?
The recipe uses dried oregano and dried thyme.
How much fresh parsley is needed?
You will need 3 tablespoons of minced fresh parsley.
How long should the mixture simmer while covered?
The mixture should simmer for about 1 hour over moderately low heat.
How often should I stir the caponata while it simmers?
Stir the mixture every 10 minutes to prevent it from sticking to the pot.
How do I know when the caponata is finished cooking?
The caponata is ready when it thickens to a chutney-like consistency.
What is the required headspace for the jars?
You should leave a 1-inch headspace when ladling the hot caponata into the jars.
Why should I wipe the rims of the jars?
Wiping the rims with a damp cloth ensures they are clean, which is essential for a proper seal.
What type of canning method is used?
This recipe uses pressure canning to ensure safe preservation.
What pressure setting is required for the pressure cooker?
The jars should be processed at 10 pounds of pressure.
How long do the jars need to be processed in the pressure cooker?
The jars must be processed for 30 minutes.
What are some serving suggestions for eggplant caponata?
It is perfect on crusty bread as an appetizer, as a topping for roasted meats, or mixed into pasta.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish as it contains only plant-based ingredients and seasonings.
How much total olive oil is used?
A total of 1/2 cup of olive oil is used throughout the recipe.
How should the celery be prepared?
The celery should be finely diced, totaling 3/4 cup.
Are the capers used as-is?
The capers should be drained before being added to the pot.
Does the eggplant need to be salted before cooking?
No, this recipe does not specify salting or sweating the eggplant before sautéing.
What gives the caponata its tangy flavor?
The tangy flavor comes from the combination of vinegar, capers, and olives.
What is the cuisine of origin for this dish?
This dish is a staple of Sicilian and Mediterranean cuisine.