15-30 min5 - 10 servingsappetizer

Caponata

By Sara Borgstede

5 - 10 Servings

15-30 min

Medium

Recipe Details

Course: Appetizers

Difficulty: Medium

Prep Time: 15 min

Cook Time: 20 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: European

Yield: 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

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.

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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About the chef

Sara Borgstede

Sara Borgstede, the founder of The Holy Mess, achieved an incredible 100-pound weight loss, and now shares her journey to inspire others. After struggling with her weight for years, she found success through a combination of structured eating plans, regular exercise, and mindset shifts. Sara's journey emphasizes the importance of sustainable habits and self-care. As a certified coach, she now helps others reach their health goals through her blog, weight loss programs, and motivational content, encouraging healthy living and body positivity.

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