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!
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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