This preserving project could be frozen in containers or freezer bags. Alternatively you could can it using a Pressure canner following manufacturers instructions.
Hi everybody, I’m Natalina! I’ve been teaching authentic Italian cuisine since 2011 and I want you to join me in celebrating Italian food culture! I’ll help you learn how to cook like an Italian Mamma through my cooking classes, cookbook, and food & wine tours.
Recipe name: Preserving Caponata Siciliana
Local produce: tomatoes, eggplant, garlic, peppers
Preserving method: Freezer or low acid-pressure canning
Yield: approx. 8, 250ml jars or freezer containers
**IMPORTANT** please note this is NOT a High acid canning project therefore it cannot be processed in a regular water bath canner. It must be frozen or canned using a pressure canner following the manufacturer’s directions.
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Ingredients:
6 Tablespoons extra-virgin olive oil
1 onion, chopped
1 garlic clove, chopped
4 sweet peppers, different colours, cut in cubes
1 lb. eggplant cut into cubes
3 cups tomatoes, chopped in cubes, fresh or canned
Salt & pepper
2 tsp. dried oregano
2 tbsp. drained capers
¼ cup black, sun dried olives, pitted and coarsely chopped
3 anchovy fillets, in oil, chopped
Method:
Heat the oil in a heavy bottomed pot; add the onions and garlic and sauté until translucent. Add the peppers and eggplant and cook over medium heat for 10 minutes. Add the tomatoes, season with salt, pepper and add the oregano. Cook until the eggplant and peppers are cooked but not too soft. Add the capers, olives and anchovies and remove from heat. Adjust the seasonings and let cool to room temperature.
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