Melba's Jammin' <barbschaller@earthlink.net> wrote in message
news:barbschaller-606604.10561122082007@news.iphouse.com...
> George Shirley posted this a week or so back to
> rec.food.preserving:
>
> George's Eggplant Caponata (freezable)
>
> Serve as an antipasto, with pasta, over an omelet,
> or just chilled as a sidedish.
>
> 1Z4 cup olive oil
> 2 chopped onions
> 1 lb diced eggplant
> 4 or 5 chopped tomatoes (I like plum tomatoes best)
> 2 stalks of celery, chopped
> 2 Tbspn capers
> 1Z2 cup chopped green olives
> 2 Tbspn wine vinegar
> 2 Tbspn lemon juice
> 2 Tspn 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 don¹t 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, last longer
> in the freezer without degrading that way.

What type of eggplant does he use, Italian, Japanese, Indian, or
the standard eggplant? If he uses the standard eggplant, does he
salt it prior to cutting it up to leach out the bitterness? Does
he keep the skin on or peel it off?

I like the recipe and plan on trying some today... I might add a
few peppers (jalapeno and Serrano) to two jars.

The Ranger