Pressure-Cooker Caponata

Total Time Prep: 20 min. Cook: 5 min.
Yield 6 cups
Test Kitchen Approved
This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana

Ingredients

  • 2 medium eggplants, cut into 1/2-inch pieces
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1/2 cup dry red wine
  • 12 garlic cloves, sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 4 teaspoons capers, undrained
  • 5 bay leaves
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon coarsely ground pepper
  • French bread baguette slices, toasted
  • Optional toppings: Fresh basil leaves, toasted pine nuts and additional olive oil

Directions

  1. Place the first 11 ingredients in a 6-qt. electric pressure cooker (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure.
  2. Cool slightly; discard bay leaves. Serve caponata with toasted baguette slices and, if desired, fresh basil, toasted pine nuts and a drizzle of olive oil.

Nutrition Facts

1/4 cup: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 189mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.

This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana
Recipe Creator

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