Caponata

By: Sara Borgstede

Caponata
If you haven’t heard of caponata, now is the time. I’m excited to introduce you to this lovely antipasti, our Instant Pot Caponata recipe.
cuisine icon Cuisine
European
cuisine icon Course
Appetizer
cuisine icon Difficulty
Medium
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 5 - 10 servings, appetizer, black pepper, brown sugar, chopped dates, contributed, cook 20 min, european, medium, medium eggplant, parsley, prep 15 min, pressure cook, red wine vinegar, roma tomatoes, salt, Sara Borgstede, small onion, small zucchini, stalks celery, tomato paste

prep icon Prep Time
15 min
cook icon Cook Time
20 min

serving icon Servings
5 - 10 Servings
Ingredients
  • 1 pound roma tomatoes
  • 1 medium eggplant
  • 2 small zucchini
  • 1 small onion
  • 3 stalks celery
  • ½ cup parsley
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup chopped dates
  • 1/2 cup tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  • Add all ingredients to pressure cooker, reserving 1/4 cup tomato paste.
  • Set on MANUAL or PRESSURE COOK for 5 minutes.
  • Quick release and then stir in remaining 1/4 cup tomato paste. Serve with a selection of crackers, flatbread, pita bread, and olives. Caponata sauce can be served warm or cold, and you can also serve with pasta or couscou.
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