Caponata Canned
Capture the vibrant flavors of Sicily with this delightful Caponata Canned recipe—a tangy-sweet medley of tender eggplant, fresh tomatoes, briny green olives, and capers, all simmered to perfection with red wine vinegar and a touch of sugar. This classic Italian vegetable dish is elevated by fragrant fresh basil and made shelf-stable through simple home canning, allowing you to enjoy its hearty, comforting taste for months to come. With just a bit of prep and a boiling water bath, you can create a versatile condiment or side dish that's perfect atop crusty bread, stirred into pasta, or served alongside grilled meats. Ideal for meal prep enthusiasts, this jarred caponata recipe is a labor of love that brings bold Mediterranean flavors to your pantry year-round!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Eggplant
- 0.5 cups Olive oil
- 1 large Onion, finely chopped
- 2 stalks Celery, diced
- 2 cups Tomatoes, peeled and diced
- 0.75 cups Green olives, sliced
- 2 tablespoons Capers, rinsed
- 0.25 cups Red wine vinegar
- 2 tablespoons Sugar
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh basil, chopped
Instructions
Wash and dice the eggplant into 1-inch cubes. Sprinkle with a generous pinch of salt and place in a colander to drain for 30 minutes. This will remove excess bitterness.
While the eggplant is draining, prepare the other ingredients: dice the celery, chop the onion, slice the green olives, and rinse the capers.
After 30 minutes, rinse the eggplant cubes under cold water and pat them dry with a kitchen towel or paper towels.
Heat the olive oil in a large pot over medium heat. Add the eggplant and cook until golden brown and slightly softened, about 8-10 minutes. Remove the eggplant from the pot and set aside.
In the same pot, add the onion and celery. Cook for 5-7 minutes, or until softened and translucent.
Stir in the diced tomatoes and cook for an additional 10 minutes, until the tomatoes have broken down and the mixture is slightly thickened.
Return the eggplant to the pot and add the olives, capers, red wine vinegar, sugar, salt, and pepper. Stir well to combine.
Simmer the mixture over low heat for 20-25 minutes, stirring occasionally to prevent sticking. Taste and adjust seasoning if needed.
Remove the pot from heat and stir in the fresh basil.
Prepare canning jars by sterilizing them in boiling water for 10 minutes. Remove them carefully and place them on a clean towel.
Ladle the hot caponata into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars clean, then seal with sterilized lids and rings.
Process the jars in a boiling water bath for 15 minutes to ensure proper sealing and preservation.
Remove the jars from the water bath and let them cool completely on a towel-lined counter. Check that the lids have sealed by pressing down on the center; it should not flex.
Store the canned caponata in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6985 mg | 304% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 79.9 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3878 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
