Canning Eggplant Caponata Water Bath Food

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.

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

CANNED RATATOUILLE

Steps:

• Boil zucchini, tomatoes, onion, green pepper, garlic, salt, fiines herbes, pepper, and water for 5 minutes; put in eggplant last so it doesn't discolor.
• Pack into clean hot pint jars.
• Process 40 minutes at 10 lbs pressure.( other recipes have 75 minutes go with that ).

EGGPLANT CAPONATA

Steps:

• 1. 2 T olive oil (for frying only) 2 cloves... garlic, crushed or minced (I used 4 cloves) 1 large eggplant, sliced, pared, and cut in small cubes (about 3 cups) 1/2 cup chopped green pepper 1/2 cup chopped onion 1/4 cup finely chopped parsley 1 tablespoon sugar 1/2 teaspoon crushed oregano 1/4 teaspoon crushed basil 1 teaspoon Kosher salt Few grains black pepper 1 cup canned tomato paste 1/4 cup water 1 cup red wine vinegar (5% acidity) (white vinegar can be substituted) 1 can (4 ounces) mushroom stems and pieces (optional) How to make Eggplant Appetizer-Relish (Caponata) Heat the oil and garlic in a large, heavy skillet. Add the eggplant, green pepper, onion, and parsley; toss to mix. Cover tightly and cook over low heat about 10 minutes. Meanwhile, blend sugar, oregano, basil, salt, and pepper. Add tomato paste, water, and vinegar; mix well. Add to mixture in skillet and stir in remaining ingredients. Cover and cook gently until eggplant is tender. The eggplant will definitely loose its firmness due to stirring, but that's ok. Ladle into jars, remove air bubbles and fill to 1/2 headspace. Wipe rims, add hot lids and rings. Process in water bath 15 minutes for half-pint jars and 20 minutes for pint jars. Makes 5 cups

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.