Katel's Caponata

Name: Katel's Caponata
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 59 milliliters capers, drained; 355 milliliters celery (sliced 1/3-inch thick); 1 liters eggplants (cut into 1-inch cubes); 59 milliliters chopped fresh basil; 4 garlic cloves (minced); 6 garlic cloves; 1 teaspoon fresh ground black pepper; 177 milliliters stuffed green olives (sliced) or 3⁄4 cup kalamata olives or 3⁄4 cup black olives; 118 milliliters lemon juice; 118 milliliters olive oil; 2 larges onions (chopped); 1 Tbsp fresh minced oregano; 118 milliliters chopped fresh Italian parsley; 118 milliliters pine nuts, toasted; 118 milliliters raisins; 2 bell peppers (red or green, cut into 1-inch chunks); 1 Tbsp canning salt; 59 milliliters sugar; 2 Tbsps tomato paste (optional); 1 kilograms tomatoes (seeded and diced); 118 milliliters vinegar, 5% acidity; 473 milliliters diced zucchini

Katel's Caponata might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains approximately 11g of protein, 44g of fat, and a total of 671 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. A mixture of basil, parsley, eggplants, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add eggplant, zucchini, and onions and saute for 5 minutes until lightly golden.

Ingredients you will need

Eggplant

Zucchini

Onion

Add the remaining ingredients to pot; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.

Equipment you will use

Pot

Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes). If needed add paste to thicken.Spoon relish into hot sterlized jars leavin 1/2 inch headspace.

Ingredients you will need

Tomato

Relish

Remove air bubbles.Wipe rims and cap.

Place jars on rack completely covering the jars with 1-2 inches of water, heating the water to a rolling boiling (212 degrees f).Process in a boiling water bath for 15 minutes for half-pint (250 mL) jars and 20 minutes for pint (500 mL) jars. Adjust times for altitude.

Ingredients you will need

Water

Remove and leave in draft free place 24 hour.check for sealing and lable.If a jar is not sealed, refrigerate and reprocess within 24 hours or refrigerate and consume within three days.Store out of light in a cool dry place.

Serve at room temperature in a bowl surrounded by sliced French or Italian bread or cucumber rounds, or as a salad on romaine leaves.

Ingredients you will need

Italian Bread