Tuesday, October 8, 2013

Roxanne's Fabulous Caponata

When I dropped my canning entries off at the fair, I met a fellow canner, Roxanne.  She was entering tons of unusually flavored things:  gingerbread jam, limoncello jam, and an eggplant caponata, just to name a few.  I got to talking with her about it because I'd been looking for a way to can eggplant and she very generously shared her recipe.

Well, her caponata won first place in its division and seeing that inspired me to try to make it.  I won't reprint the recipe here, since it's not mine, but it has tomatoes, eggplant, olives, celery, onion, and capers in it.  I added green bell pepper since I have a lot of those, too.  It made 7 cups and a little bit.

Congratulations to Roxanne, and that wasn't the only ribbon I saw with her name on it!

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