Conserva de vinete - Caponata ( Caponata - canning eggplant)

Scroll down for English recipe

Eu sunt plecata in vacanta sa ma bucur de soare si mare, dar pana ma intorc va las o conserva de vinete renumita in Sicilia. Aveti insa mare grija sa faceti portie dubla, pentru ca pana sa intre in borcane, va ajunge in burticile membrilor familiei, atat e de buna. O spun din proprie experienta :)
Sa ne vedem cu bine.


Tot vizitand zilele trecute bloguri frumoase si pline de bunatati, mi-a atras atentia un mod interesant de a conserva vinetele. De la Irina am aflat aceasta reteta italiana, aromata si exact pe gustul meu. Un mod numai bun sa folosesc multe legume din gradina mea.

Ingrediente:

• 4 vinete
• 4 ardei
• 2 cepe
• 4 catei de usturoi
• 30 masline fara samburi
• 700 g rosii (decojite daca se poate)
• 100 ml ulei
• frunze de telina
• 90 ml otet de vin
• 2 lingurite zahar
• sare dupa gust

Cum se face:

• Spala vinetele si curata-le de coaja. Taie-le cuburi mai mari. Pune vinetele intr-un castron mare, presara o lingura de sare, acopera-le cu apa si lasa-le asa 30 minute.
• In timpul acesta curata celelate legume. Taie ceapa destul de mic si ardeii julienne. Toaca marunt cateva frunze de telina. Rosiile taie-le cuburi mici, sau fa din ele un suc cu ajutorul blenderului.
• Scurge bine de tot vinetele. Incalzeste 50 ml de ulei intr-o tigaie mare (eu fac in wok). Adauga cateii de usturoi si lasa-i putin. Adauga vinetele si lasa 10 minute. Scoate vinetele intr-o strecuratoare, ca sa se scurga uleiul.
• In acelasi wok pune restul de ulei si soteaza ceapa, la foc mic pana devine aurie. Adauga ardeiul si soteza-l  si pe acesta. Scoate ceapa si ardeiul in strecuratoare.
• In wok pune rosiile si lasa-le sa fiarba cam 10 minute, pana sucul devine mai gros.
• Pune in wok toate legumele din strecuratoare, maslinele, otetul, zaharul si frunzele de telina. Amesteca bine. Lasa 5 minute la foc mic si apoi sareaza dupa gust. Mai lasa 15-20 de minute, pana ce caponata se mai ingroasa.

• Pune caponata fierbinte in borcane (tinute pe o tava metalica, ca sa nu se sparga) si inchide-le bine cu capace.
• Pune borcanele intr-o oala incapatoare, peste cateva straturi de ziare. Toarna apa foarte calda (nu rece, pentru ca se sparg borcanele) peste borcane, astfel incat sa le cuprinda minim 3/4. Incalzeste oala, iar cand apa incepa sa fiarba pune-i capacul si las-o la foc mic 30 de minute. Lasa borcanele sa se raceasca in oala, pana a doua zi.

 English version

I am on vacation to enjoy the sun and sea, but until I get back I leave you with  Caponata, a way of canning eggplants, very famous in Sicily. Before making it I give you an advice: take great care to make double batch, because before pouring it in jars, Caponata will go in your family member's bellies. I tell you from my experience:) See you. Hugs.

Visiting the other days a lot of beautiful and full of goodies blogs, an interesting way to preserve eggplant caught my attention. From Irina I found this Italian flavored recipe.
 
Ingredients:

•     4 aubergines
•     4 bell peppers
•     2 onions
•     4 cloves garlic
•     30 pitted olives
•     700 g tomatoes (peeled if possible)
•     100 ml oil
•     some celery
•     90 ml wine vinegar
•     2 teaspoons sugar
•     salt to taste

How to:

•     Wash eggplants and peel them. Cut them in large cubes. Put eggplant in a large bowl, sprinkle a tablespoon of salt, cover them with water and let them aside for 30 minutes.
•     During this, clean the other vegetables. Cut the onion quite small and julienne the peppers. Finely chop some celery. Dice tomatoes, or blend them.
•     Drain eggplant really well. Heat 50 ml oil in a large pan (I do in the wok). Add the cloves of garlic and saute them. Add eggplant and leave 10 minutes. Remove the eggplant in a strainer, to drain oil.
•     In the same wok put the remaining oil and saute the onion on low heat until golden brown. Saute the bell peppers. Remove onions and peppers in strainer.
•     In wok put the tomatoes and let them simmer about 10 minutes until the juice becomes thicker.
•     Put all vegetables in the wok, add olives, vinegar, sugar and celery. Mix well. Let simmer 5 minutes, then add salt to taste. Simmer more 15-20 minutes, until Caponata thickened .
•     Pour Caponata in hot jars (held the jars on a metal tray, not to break) and close them securely with a lid.
•     Put jars in a roomy pot over several layers of newspaper. Pour very hot water over them, to cover at least 3/4 (not cold water, because the jars can break). Heat the pot, and when water begins to boil put the lid and leave to simmer for 30 minutes. Allow jars to cool in the pot, until the next day.