[Sorellina]

Here's my recipe for Caponata, including steps for canning it if that's a goal. Keep in mind that, unlike jam and jelly recipes, this one CAN be cut down if you don't make food in Italian quantities, lol.

12 C. cubed eggplant, preferably a variety low in seeds
2 Tbsp. pickling salt or other coarse-textured salt
1/4 C. + 1 Tbsp. extra-virgin olive oil
1/4 C. + 1 Tbsp. granulated sugar
2 C. balsamic vinegar
6 C. chopped onion
3 C. chopped green or other sweet bell pepper
3 C. chopped red or other sweet bell pepper
12 C. peeled, seeded, and diced tomato, reserve juice
1 1/2 tsp. salt
1 Tbsp. coarsely ground black pepper
1/4 C. fresh oregano, minced
1/4 C. fresh basil, minced
1/2 C. garlic, minced or pressed
1/2 C. Italian parsley, chopped
3 C. Kalamata olives, seeded and minced
1 C. capers, drained
1/2 C. tomato paste

Place eggplant in a colander, sprinkle with coarse salt, and let drain for 2 hours. Rinse twice, drain thoroughly, and pat dry with paper towels.

Place eggplant, onion, peppers, tomatoes, garlic, olives, capers, spices, and herbs into a large roasting pan.

Heat vinegar, sugar, and oil in a microwavable container until hot , about a minute and pour over vegetables. Bake in a 350F (180C) oven for about 1 1/2 hours or until vegetables are softened and liquid has evaporated, stirring every 20 minutes. Add in reserved tomato juice in small amounts at a time if vegetables start getting dry too quickly. Remove pan from oven and stir in tomato paste.

Remove heated canning jars from canner (I use 500 ml jars for this) and spoon caponata into jars to within 1/2" (1cm) of rim. Wipe rims, place lids, and screw on rings. Process for 15 minutes for half-pint (250 ml) and 20 minutes for pint (500 ml) jars. Remove from canner onto a cookie sheet covered with a layer of paper towels to cool completely. You should hear a snap as the lids seal within 24 hours. Check for seals before storing.

This recipe makes 1 dozen 500 ml jars, give or take. Caponata is excellent on simple crackers as a snack to remind you of summer. You can also use it for making crostini, broiled slices of baguette with caponata spread on top as an appetizer.

Buon appetito!