Caponata - Canned - cooking recipe

Ingredients

1/2 cup olive oil
2 eggplants, unpeeled
2 large Spanish onions, peeled
1 clove garlic, crushed
3/4 cup celery, finely diced
2 cups tomato puree or 2 cups tomato sauce
1/3 cup pitted green olives, coarsely chopped
1/3 cup pitted black olives, coarsely chopped
1/4 cup capers, drained
1/4 cup red wine vinegar or 1/4 cup white wine vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
3 tablespoons parsley, minced

Preparation

Heat 5 Tbs olive oil in stockpot.
Add eggplant that has been cut into 1\" cubes.
Stir fry 10-12 minutes until golden and touched with brown.
Add remaining oil, onions, garlic, and celery and stir fry 10 minutes longer until golden.
Mix in all remaining ingredients, cover, reduce heat to moderately low and simmer 1 hour, stirring about every 10 minutes.
Uncover and cook until very thick, about the consistency of chutney.
Prepare 3 pint sized jars.
Ladle caponata into jars leaving 1 inch headspace.
Wipe rims with a damp cloth.
Seal with lids.
Pressure cooker can pints at 10 pounds pressure for 30 minutes.