
By tasteofhome.com
Pressure-Cooker Caponata
Instructions
Prep:20minCook:5min
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
Updated at: Thu, 27 Mar 2025 18:00:50 GMT
Nutrition balance score
Good
Glycemic Index
26
Low
Glycemic Load
5
Low
Nutrition per serving
Calories171.7 kcal (9%)
Total Fat7.9 g (11%)
Carbs19.5 g (8%)
Sugars8.3 g (9%)
Protein3.1 g (6%)
Sodium746.7 mg (37%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

2eggplants
medium, cut into 1/2-inch pieces

1 x 14.5 ouncescan diced tomatoes
undrained

1onion
medium, chopped

½ cupdry red wine

12garlic cloves
sliced

3 tablespoonsextra virgin olive oil

2 tablespoonsred wine vinegar

4 teaspoonscapers
undrained

5bay leaves

1 ½ teaspoonssalt

¼ teaspoonpepper
coarsely ground

french bread baguette
toasted

fresh basil leaves
optional, toppings

toasted pinenuts
optional

olive oil
optional
Instructions
View on tasteofhome.com
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