Submitted by: Darlene in BC Canada

"Caponata is a Sicilian dish served as a salad, side dish or relish. We also like it as an appetiser spread on toasted baguette slices."

Recipe:

1 small eggplant, cut into 1/4 inch cubes 1 1/2 Tbsp pickling salt 2 large tomatoes, peeled and chopped
1 medium sweet red pepper, diced
1 cup diced zucchini 1/2 chopped onion 3 large cloves garlic, chopped
1/4 cup chopped stuffed olives 1 Tbsp capers, rinsed 1 bay leaf
1 tsp fresh thyme or 1/4 tsp dried
1/4 tsp each salt and freshly ground pepper 1/3 cup red wine vinegar 2 tsp granulated sugar 2 tsp olive oil 2 Tbsp tomato paste

STEP ONE:

Cut into 1 small eggplan t1/4 inch cubes.

STEP TWO:

Place eggplant in a non reactive bowl. Sprinkle with salt and stir well. Let stand for 2 hours.

STEP THREE:

2 large tomatoes, peeled and chopped

STEP FOUR:

Drain eggplant in a sieve and rinse twice. draining thoroughly; press out excess moisture.

STEP FIVE:

Place eggplant, tomatoes, red pepper, zucchini, onion, garlic, olives, capers, bay leaf, thyme, salt and pepper in a large roasting pan.

STEP SIX:

Heat vinegar, sugar, and oil in a microwavable container until hot, about 1 minute, stir into vegetables.
Bake in a 350 degree F. oven for about 1 1/2 hours, or until vegetables are softened and liquid has evaporated, stirring every 20 minutes. Remove pan from oven, discard bay leaf and stir in tomato paste.

STEP SEVEN:

Ladle into jars to within 1/2 inch of rim (headspace). Process in a boiling water bath, 15 minutes for half pint jars and 20 minutes for pint jars as directed.

STEP EIGHT:

Makes: 5 Cups