Katel's Caponata

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1/2 cup olive oil
• 6 cups eggplants (cut into 1-inch cubes)
• 2 cups diced zucchini
• 2 large onions (chopped)
• 1 1/2 cups celery (sliced 1/3-inch thick)
• 2 bell peppers (red or green, cut into 1-inch chunks)
• 4 -6 garlic cloves (minced)
• 2 1/2 lbs tomatoes (seeded and diced)
• 1/2 cup vinegar, 5% acidity
• 1/2 cup lemon juice
• 1 tablespoon canning salt
• 1/4 cup sugar
• 1/4 cup chopped fresh basil
• 1/2 cup chopped fresh italian parsley
• 1 tablespoon fresh minced oregano
• 1 teaspoon fresh ground black pepper
• 3/4 cup stuffed green olives (sliced) or 3/4 cup kalamata olives or 3/4 cup black olives
• 1/4 cup capers, drained
• 1/2 cup pine nuts, toasted
• 1/2 cup raisins
• 6 garlic cloves
• 1 teaspoon black pepper
• 2 tablespoons tomato paste (optional)

Recipe

• 1 heat olive oil in a 5- or 6-quart enameled cast iron casserole or dutch oven.
• 2 add eggplant, zucchini, and onions and saute for 5 minutes until lightly golden.
• 3 add the remaining ingredients to pot; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
• 4 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.
• 5 spoon relish into hot sterlized jars leavin 1/2 inch headspace.
• 6 remove air bubbles.
• 7 wipe rims and cap.
• 8 place jars on rack completely covering the jars with 1-2 inches of water, heating the water to a rolling boiling (212 degrees f).
• 9 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.
• 10 remove and leave in draft free place 24 hour.
• 11 check for sealing and lable.
• 12 if a jar is not sealed, refrigerate and reprocess within 24 hours or refrigerate and consume within three days.
• 13 store out of light in a cool dry place.
• 14 serve at room temperature in a bowl surrounded by sliced french or italian bread or cucumber rounds, or as a salad on romaine leaves.