Caponata
By :Holy Mess
Print Recipe
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.
Votes: 0
Rating: 0
Rate this recipe!
Course Appetizer
Cuisine European
Difficulty Medium
Browse Category Side Dishes, Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 15 minutes
Cook Time 20 minutes
Servings
5 - 10 Servings
Ingredients
  • 1 pound roma tomatoes diced
  • 1 medium eggplant cut into 1/2 inch pieces
  • 2 small zucchini cut into 1/2 inch pieces
  • 1 small onion chopped
  • 3 stalks celery sliced
  • ½ cup parsley chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup chopped dates
  • 1/2 cup tomato paste divided
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
Course Appetizer
Cuisine European
Difficulty Medium
Browse Category Side Dishes, Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 15 minutes
Cook Time 20 minutes
Servings
5 - 10 Servings
Ingredients
  • 1 pound roma tomatoes diced
  • 1 medium eggplant cut into 1/2 inch pieces
  • 2 small zucchini cut into 1/2 inch pieces
  • 1 small onion chopped
  • 3 stalks celery sliced
  • ½ cup parsley chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup chopped dates
  • 1/2 cup tomato paste divided
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Add all ingredients to pressure cooker, reserving 1/4 cup tomato paste.
  2. Set on MANUAL or PRESSURE COOK for 5 minutes.
  3. 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.
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *