On Oct 28, 5:30*pm, George Shirley > wrote:
> On 10/28/2010 3:39 PM, wrote:
>
> > Hi all, *A friend of mine has a ton of eggplant& *would like to can them.
> > Does anybody have any recipes?? She is especially interested in canning
> > Caponata. Any help will be greatly appreciated. *John
>
> I've always frozen eggplant caponata, canning eggplant is practically
> impossible due to degradation of the eggplant due to high heat for a
> long term. Here's the recipe and how I do it, got the recipe from Naomi
> in Idaho eons ago:
>
> EGGPLANT CAPONATA
>
> Servings: 8
>
> Notes: (freezable
>
> Serving Ideas: Serve as an antipasto, with pasta, over an omelet, or
> just chilled as a sidedish.
>
> ¼ cup olive oil
> 2 chopped onions
> 1 lb diced eggplant
> 4 chopped tomatoes (I like plum tomatoes best) (4 to 5)
> 2 stalks celery, chopped
> 2 Tbsp n capers
> ½ cup chopped green olives
> 2 Tbsp n wine vinegar
> 2 Tbsp n lemon juice
> 2 Tsp n honey
>
> Start with the oil and onion and then the eggplant and tomato and cook
> for 30 minutes. Stir it occasionally. Then put everything else in and
> cook for 10 more minutes. Chill and serve, serve hot if desired. Chill
> and freeze. *If you don’t have capers put in more olives. I often find
> capers heavily discounted at Big Lots because most cooks around here
> don’t know what they are. I generally buy a couple of large bottles. If
> you don’t have lemons use more vinegar. Often you need to add a hit of
> vinegar after thawing the frozen version to pep up the taste. I often
> double or triple the recipe to make enough to freeze at one time. For
> two people I put it in quart freezer containers although pints would
> make more sense for two. Once frozen I then dump it into a vac bag and
> seal it, lasts longer in the freezer without degrading that way.



do you peel the eggplant before using for CAPPONATA?