Pressure-Cooker Beef Osso Buco

Pressure Cooker Mexican Carnitas

Pressure-Cooker Beef Carnitas

Pressure Cooker Boeuf Bourguignon

Pressure Cooker Carne Guisada

Slow-Cooker Caponata

Pressure-Cooker Sauerbraten

Pressure-Cooker Coffee Beef Roast

Pressure-Cooker Beef and Beans

Pressure-Cooker Mushroom Pot Roast

Pressure-Cooker Stuffed Peppers

Pressure-Cooker Chickpea Tagine

Pressure-Cooker Turkey Chili

Pressure-Cooker Coq au Vin

Pressure-Cooker Spanish Chili

Pressure-Cooker Jalapeno Popper Chicken Chili

Pressure-Cooker Mexican Stuffed Peppers

Pressure-Cooker Chipotle Porcupine Meatballs

Home Recipes Dishes & Beverages Spreads

Pressure-Cooker Caponata

Name: Pressure-Cooker Caponata
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 cups.
Cuisine: Europe, Italian, Mediterranean
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

Add a Review

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 5 min.

Makes

6 cups

Updated: Mar. 24, 2023

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

Pressure-Cooker Caponata Recipe photo by Taste of Home

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

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.

Cool slightly; discard bay leaves. Serve 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.

Pressure-Cooker Caponata

Ingredients

Directions

Nutrition Facts

More from Taste of Home