Holy cow! We’re two days away from December! This time of year always make me think of the amazing Holidays I’ve spent with my family on the East Coast. I thought I’d share one of my favorite recipes from my Great Aunt Rose. This is her recipe for Caponata a delicious vegetable spread that’s perfect for Holiday parties and family dinners!
Aunt Rose’s Caponata
What you’ll need:
3 medium eggplants, diced into 1/2 inch pieces
1 medium onion, chopped
1 cup tomato puree
2 tbsp. sugar
2 tbsp. balsamic vinegar
3 stalks celery, diced
1/4 cup sliced black olives
3 tbsp. chopped parsley
2 tbsp. capers
salt and pepper to taste
What you’ll do:
Saute the eggplant in a large frying pan with a little olive oil and salt until it’s soft. Set aside.
In another large frying pan, saute the onion with a drizzle of olive oil. Saute 2 minutes. Add the tomato puree and sugar and simmer for about 5 minutes. Add the vinegar and saute another 2 minutes. Add in the eggplant, celery, olives, and capers. Saute another couple minutes and season with salt and pepper to taste. Chill in the fridge for 4 hours or overnight. Serve at room temp.
I would love to be able to make a huge batch when all the ingredients are in season this summer.Do you think it would be possible to can this, or would that damage the flavor?
I think your could easily can this recipe! Great idea!