Caponata Sauce

Packed with tangy olives and oven-roasted eggplant, this Caponata Sauce delivers bold Mediterranean flavors in every spoonful. Serve with a fresh loaf of your favorite crusty bread for a perfect appetizer, or over pasta as a hearty entrée.

2 small eggplants, about 2 lb (1 kg) total, stemmed and quartered lengthwise

4 lb (2 kg) fresh plum tomatoes, halved (or use 2 -16 oz (500 mL) jars of home canned tomatoes, chopped or a 28 oz (793g) can of diced tomatoes)

2 red peppers, halved and seeded

Spray oil

2 large onions, diced

2 celery ribs, diced

6 garlic cloves, minced

¼ cup (60 mL) water

1 ½ cups (375 mL) Castelvetrano green olives or kalamata olives, pitted and chopped

½ cup (120 mL) capers, drained

2 tbsp (30 mL) sugar

1 tbsp (15 mL) salt

2 tsp (10 mL) ground black pepper

½ cup (120 mL) red wine vinegar (must be 5% acidity or greater)

Directions at ballmasonjars.com

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