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.

  • Posted by: jwlucas
  • August 27, 2012
  • 2720 views
  • 4 Comments

4 Comments

bugbitten August 28, 2012
I had success making Cupcake921's "Whole Lotta Caponata." Raisins, plus cauliflower and fennel, too!
 
Meatballs&Milkshakes August 28, 2012
I haven't put mine on Food52 yet, but it's here: http://meatballsandmilkshakes.com/2012/07/17/eggplant-caponata/

You could definitely substitute golden raisins for the currants, it's a nice sweet-savory mix.
 
amysarah August 28, 2012
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.
 
susan G. August 27, 2012
http://www.food52.com/hotline/7668-canning-caponata-water-bath-or-pressure-can
This may help.
 
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