Eggplant Caponata for Canning

This is a delightful accompaniment to any meat, fish, or poultry dish. The hint of rosemary in this really ups the flavor.

Makes: 4 quartsHands-on: 40 minutesTotal: 1 hour 30 minutesDifficulty: Medium


Makes: 4 quarts

Ingredients

  • 10 lbs. eggplant, peeled and cubed
  • 3½ cups chopped celery
  • 2 cups chopped onion
  • 4 Tbsp. extra-virgin olive oil
  • 7 lbs. tomatoes, skinned, chopped, and drained
  • 1½ cups red wine vinegar
  • 1 can (3 oz.) tomato paste
  • 3 Tbsp. sugar
  • 2 cups ripe olives, pitted
  • ¾ cup pine nuts or slivered almonds
  • 1 Tbsp. minced rosemary
  • ½ cup parsley, finely chopped
  • 3 oz. capers, rinsed and drained
  • 1 tsp. black pepper

Directions

  • Sauté eggplant, celery, and onion in oil until tender.
  • Combine remaining ingredients in a stockpot. Bring to boil and simmer for 10 minutes.
  • Pack into quart-sized jars. Remove air bubbles, wipe rims, cap, and seal. Process in pressure canner at 10 pounds pressure for 40 minutes.