We’ve been subscribing to the Odd Bunch service for quite some time, and we often get eggplants in the box. I of course had been making Baba ganoush and Baingan Bharta but one needs a little variety. Eventually Kyla found out about Caponata which I would describe as an Italian version of ratatouille. It’s super yummy and versatile. We have brought this to parties to serve with baguette. We’ve used this as a pasta sauce and even just scooped it up with air fryer polenta rounds at lunch. The best part, besides the flavour is how easy this is. So long as you have a pressure cooker you’re good to go in minutes. We have an instant pot, but I’m sure any pressure cooker would suffice. Also I would imagine that you could do this on the stove top with a bit of time and ingenuity. If you decide to give that a go let us know how it turns out.
Caponata – Quick Pressure Cooker Version
Course: AppetizersCuisine: Vegan, gluten free, vegetarianDifficulty: Easy12
servings15
minutes5
minutes20
minutesIngredients
2 medium or one large eggplant, chopped into 1cm cubes
1 large red onion, diced
1 bell pepper, diced
3 celery stalks, chopped/sliced
1 796 ml can of diced tomatoes
2 Tbsp of capers, the small ones
1/3 cup of green olives, chopped
1/3 cup of raisins
1 Tbsp of maple syrup
3 bay leaves
1/4 cup of balsamic vinegar
Fresh herbs like parsley for serving/presentation
Directions
- Add all the ingredients to your pressure cooker.
- Stir the ingredients together.
- Close the lid and set the pressure cooker for 5 minutes.
- When the cycle is complete, let the pressure release naturally.
- Serve topped with fresh herbs like parsley if you have it.
Notes
- For the olive I just used the garlic stuffed ones we had on hand, so feel free to use what you have.