Katel's Caponata

90 mins (prep 30, cooking 60)
23 ingredients
14 servings
A garden's sweet delight preserved in a jar for the rest of the year. I made Chef #724631 Caponata from Loni Kuhn's S.f. Cooking Class with many changes for canning that I decided to post this recipe. For quick prep work use the food processor to chop the veggies pulsing to the size you enjoy. I go small so you get a nice mix of all when scooping up with fresh grilled Italian bread. FYI: If a less-sour product is preferred, add sugar rather than decreasing the vinegar and lemon juice. They are needed to preserve.

Categories:  technique , condiments,-etc. , onions , seasonal , italian , canning , taste~mood , <-4-hours , eggplant , appetizer , time-to-make , water-baths , vegan , food-gift , european , spreads , number-of-servings , summer , vegetarian , vegetable , savory , from-scratch , for-large-groups ,
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Serving Size (273.98 g)
Servings 14
Amount per Serving
Calories 220.34 Calories from Fat 118.62
% Daily Value *
Total Fat 13.18g 283.84%
Saturated Fat 1.63g 114.07%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 246.68mg 143.9%
Total Carbohydrate 26.05g 121.57%
Dietary Fiber 5.98 g 334.74%
Sugars 17.27 g %
Protein 3.67g 102.83%
Vitamin A 761.08IU% Vitamin C 27.1mg%
Calcium 72.71mg% Iron 2.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced zucchini, large, canning salt, chopped fresh basil, chopped fresh italian parsley, minced, fresh ground black pepper