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Caponata for canning

I received an unexpected bounty of fresh-picked Japanese eggplant last night. I'm thinking about making and canning caponata. I see direction about not canning eggplant straight but this sounds safe. So many options online. Lookiing for a sweet- savory version, maybe with golden raisins. Any suggestions? Thanks.

asked by jwlucas almost 3 years ago
4 answers 1759 views
C0d1f1de-4134-43ba-9510-1d7a8caa31f3.scan0004
added almost 3 years ago

http://www.food52.com/hotline...
This may help.

A64f0bcb-569d-43e7-b4db-4f21866cac44.farmer's_market
added almost 3 years ago

I'm not sure if you can find the recipe online, but I recently made the caponata in Nancy Silverton's Mozza cookbook (from Pizzeria Mozza in LA.) Really good version, sweet/savory - recipe calls for dried currants, but I don't see why you couldn't sub golden raisins if you prefer.

33f00148-b116-47f0-8789-76ae3bdb2bbb.photo-1
added almost 3 years ago

I haven't put mine on Food52 yet, but it's here: http://meatballsandmilkshakes...

You could definitely substitute golden raisins for the currants, it's a nice sweet-savory mix.

E6f5e079-1551-4472-bc70-dcc35a71edc2.110
added almost 3 years ago

I had success making Cupcake921's "Whole Lotta Caponata." Raisins, plus cauliflower and fennel, too!