To be honest, I wanted to make the eggplant caponata: I had already collected the various recipes, designed the process to achieve it and bought all the ingredients. Failing, however, to fry, if not to a minimum, and to use a lot of oil ….. I made so many changes that I do not know if I can call eggplant caponata ….. perhaps caponata light ….. however, are satisfied with my jars under glass and here‘s the recipe
Ingredients: 3 eggplants (I used the long type), 3 celery hg, hg 3 onions (I used red onion), 20 cherry tomatoes, one yellow and 1 red pepper, 1/2 liter of sauce tomato, 70 grams of olive oil, 80 grams of apple cider vinegar, 1 tablespoon brown sugar, 1/2 teaspoon salt, 2 tablespoons of salt to treat eggplant, 20 pitted green olives, capers 100 g in wine vinegar.
Wash all the vegetables and cut into medium-sized pieces: the eggplant into cubes, peppers into pieces about 3 cm long, diced onions and celery into slices about 1 cm thick. Place the eggplant in a colander and mix with coarse salt so that they lose the bitter water of vegetation. After about an hour rinse well with water and dry them. In a large saucepan cook them with two tablespoons of olive oil for about 10 minutes or until they become almost cooked (the pieces must remain still very firm): leave to cool. Meanwhile, bring a pot of water to a boil, add salt and 2 tablespoons of vinegar, and pour all the other vegetables into small pieces: cook for a few minutes from when the water resumes boiling. Drain and let cool.
Into a large saucepan pour the tomato sauce, add oil, vinegar and allow it to dissolve salt and sugar: Add the eggplant, blanched vegetables in water, the tomatoes cut into 2 pieces, capers and olives. Bake for about 10 minutes after the preparation reaches a slight boil
Once cooked serve …… or fill glass jars with lids suitable for pasteurisation. In the latter case, fill the jars well washed and dried in oven at 150 degrees for 30 minutes, close them and boil for at least half an hour in a pot covering them by at least 5 cm of water. I kept them in the fridge for months.
