Katel's Caponata
Ingredients
- 12 cup olive oil ⓘ
- 6 cups eggplants (cut into 1-inch cubes) ⓘ
- 2 cups diced zucchini
- 2 large onions (chopped) ⓘ
- 1 12 cups celery (sliced 1/3-inch thick) ⓘ
- 2 bell peppers (red or green, cut into 1-inch chunks) ⓘ
- 4 -6 garlic cloves (minced)
- 2 12 lbs tomatoes (seeded and diced) ⓘ
- 12 cup vinegar, 5% acidity ⓘ
- 12 cup lemon juice ⓘ
- 1 tablespoon canning salt ⓘ
- 14 cup sugar ⓘ
- 14 cup chopped fresh basil ⓘ
- 12 cup chopped fresh Italian parsley
- 1 tablespoon fresh minced oregano ⓘ
- 1 teaspoon fresh ground black pepper ⓘ
- 34 cup stuffed green olives (sliced) or 34 cup kalamata olives or 34 cup black olives ⓘ
- 14 cup capers, drained
- 12 cup pine nuts, toasted ⓘ
- 12 cup raisins ⓘ
- 6 garlic cloves ⓘ
- 1 teaspoon black pepper ⓘ
Instructions
- Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.
- Add eggplant, zucchini, and onions and saute for 5 minutes until lightly golden.
- Add the remaining ingredients to pot; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
- Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes).
- If needed add paste to thicken.
- Spoon relish into hot sterlized jars leavin 1/2 inch headspace.
- Remove air bubbles.
- Wipe rims and cap.
- Place jars on rack completely covering the jars with 1-2 inches of water, heating the water to a rolling boiling (212 degrees f).
- Process in a boiling water bath for 15 minutes for half-pint (250 mL) jars and 20 minutes for pint (500 mL) jars.
- Adjust times for altitude.
- Remove and leave in draft free place 24 hour.
- check for sealing and lable.
- If a jar is not sealed, refrigerate and reprocess within 24 hours or refrigerate and consume within three days.
- Store out of light in a cool dry place.
- Serve at room temperature in a bowl surrounded by sliced French or Italian bread or cucumber rounds, or as a salad on romaine leaves.
Nutrition & Diet Analysis (per serving)
988
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).