Pressure-Cooker Caponata - Cookingwithdia

Total Time

Prep: 20 min. Cook: 5 min.

Makes

6 cups

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. Press cancel.

Cool slightly; discard bay leaves. Serve with toasted baguette slices. If desired, serve with toppings.

Nutrition Facts

1/4 cup: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 189mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.
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