Canning Eggplant Caponata Water Bath Food

EGGPLANT CAPONATA

Steps:

• Cook 1 chopped onion in a skillet with 1/4 cup olive oil, 3 minutes. Add 1 each chopped celery stalk and eggplant; cook 4 minutes. Add 1 chopped red bell pepper and cook 3 minutes. Add 3 tablespoons golden raisins, some chopped oregano and 1/2 cup water; simmer 8 minutes. Add 1 cup halved grape tomatoes and 1 tablespoon each cider vinegar and capers; cook 7 minutes. Season with salt and pepper and top with torn basil.
• SERVES 6
• Calories: 138
• Total Fat: 9 grams
• Saturated Fat: 1 grams
• Protein: 2 grams
• Total carbohydrates: 14 grams
• Sugar: 7 grams
• Fiber: 4.5 grams
• Cholesterol: 0 milligrams
• Sodium: 199 milligrams

CAPONATA - CANNED

Steps:

• Heat 5 Tbs olive oil in stockpot.
• Add eggplant that has been cut into 1" cubes.
• Stir fry 10-12 minutes until golden and touched with brown.
• Add remaining oil, onions, garlic, and celery and stir fry 10 minutes longer until golden.
• Mix in all remaining ingredients, cover, reduce heat to moderately low and simmer 1 hour, stirring about every 10 minutes.
• Uncover and cook until very thick, about the consistency of chutney.
• Prepare 3 pint sized jars.
• Ladle caponata into jars leaving 1 inch headspace.
• Wipe rims with a damp cloth.
• Seal with lids.
• Pressure cooker can pints at 10 pounds pressure for 30 minutes.

CANNED EGGPLANT

Steps:

• Gently wash the eggplants with running water.
• Peel the eggplants and cut them into 1/4 inch thick slices.
• Generously salt the eggplants in a colander and let them sit for an hour.
• Rinse the eggplants with water and gently squeeze out the water from each piece.
• Mix the vinegar, water, and sugar in a saucepan and let it come to a boil. When the sugar dissolves, add the eggplants and let them soak for 2-3 minutes.
• Use a slotted spoon and jar funnel to transfer the eggplants and pickling liquid into canning jars. Leave one inch of headspace in each jar.
• Add crushed red pepper, dried basil, and any other spices to the canning jars.
• Top off the jars with enough olive oil to cover the eggplants while leaving one inch of headspace in each jar.
• Wipe off the rims on the canning jars with a damp paper towel and use a magnetic lid lifter to place the lids on. Screw on the jar rings until "fingertip" tight.
• Fill the water bath canner with a few inches of water and let it come to a boil. Heat more water in a kettle.
• Carefully place the jars into the canner, ensuring they do not touch each other. Top off the canner with additional hot water to immerse all jars at least 2 inches underwater.
• Boil the water bath canner for 10 minutes and add additional time depending on your altitude.
• Let the water bath canner settle before using jar tongs to remove the canning jars. Wait for 24 hours to allow the jars to cool to room temperature. You will eventually hear a "pop" sound, indicating the jars are safely sealed.
• Label and store the canning jars in the pantry.

EGGPLANT CAPONATA (SICILIAN VERSION)

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.