This morning, I simmered and jarred caponata, which is an eggplant salad unique to Sicily and the Italian foods aisle at your grocery store. You’ll find it next to the oil-cured olives, the pepperonata and the marinated artichoke hearts. If you still can’t find it, that’s because I got there first.
Last year was the first time I jarred this magical stuff. The first time I remember being aware of it was when Dad opened a prized jar of his private stash at Miss Sasha’s bridal shower and no I don’t know how this lapse in my culinary education was possible. Anyhoo, last winter I jarred it in 8 oz. jars; that’s fantastic lunch with a mess o’ Triscuits. Eight ounces of caponata is just the right amount for two sandwiches with melted Swiss. It’s not too much. It’s not too little. That’s why these babies here ate 12 oz. jars: because I enjoy playing with eggplanty fire.