*  Exported from  MasterCook  *

                                 Caponata

Recipe By     : The Green Thumb Preserving Guide
Serving Size  : 1    Preparation Time :3:00
Categories    : Canning, Preserves, Etc.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           olive oil
   2                    eggplants -- unpeeled
   2      large         Spanish onions -- peeled
   1      clove         garlic -- crushed
     3/4  cup           celery -- finely diced
   2      cups          tomato puree or sauce
     1/3  cup           pitted green olives -- coarsely chopped
     1/3  cup           pitted black olives -- coarsely chopped
     1/4  cup           capers -- drained
     1/4  cup           red or white wine vinegar
   2      tablespoons   brown sugar
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
     1/2  teaspoon      dried oregano
     1/4  teaspoon      thyme -- dried
   3      tablespoons   parsley -- minced

Heat 5 tablespoons olive oil in stockpot.  Add eggplant that has been cut
into 1 inch 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.  

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