Pressure-Cooker Caponata

Name: Pressure-Cooker Caponata
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
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

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: Fri, 18 Apr 2025 11:49:09 GMT