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.
Servings Prep Time
5 – 10Servings 15minutes
Cook Time
20minutes
Servings Prep Time
5 – 10Servings 15minutes
Cook Time
20minutes
Ingredients
  • 1pound roma tomatoesdiced
  • 1 medium eggplantcut into 1/2 inch pieces
  • 2 small zucchinicut into 1/2 inch pieces
  • 1 small onionchopped
  • 3 stalks celerysliced
  • ½cup parsleychopped
  • 2tablespoons red wine vinegar
  • 1tablespoon brown sugar
  • 1/4cup chopped dates
  • 1/2cup tomato pastedivided
  • 1teaspoon salt
  • 1/4teaspoon black pepper
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.