Pressure Cooker Caponata Recipes

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PRESSURE-COOKER CAPONATA



Pressure-Cooker Caponata image

This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 6 cups.

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 189mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

CAPONATA - CANNED



Caponata - Canned image

Make and share this Caponata - Canned recipe from Food.com.

Provided by TishT

Categories     Spreads

Time 2h30m

Yield 1 I don't know

Number Of Ingredients 16

1/2 cup olive oil
2 eggplants, unpeeled
2 large Spanish onions, peeled
1 clove garlic, crushed
3/4 cup celery, finely diced
2 cups tomato puree or 2 cups tomato sauce
1/3 cup pitted green olives, coarsely chopped
1/3 cup pitted black olives, coarsely chopped
1/4 cup capers, drained
1/4 cup red wine vinegar or 1/4 cup white wine vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
3 tablespoons parsley, minced

Steps:

  • Heat 5 Tbs olive oil in stockpot.
  • Add eggplant that has been cut into 1" cubes.
  • Stir fry 10-12 minutes until golden and touched with brown.
  • Add remaining oil, onions, garlic, and celery and stir fry 10 minutes longer until golden.
  • Mix in all remaining ingredients, cover, reduce heat to moderately low and simmer 1 hour, stirring about every 10 minutes.
  • Uncover and cook until very thick, about the consistency of chutney.
  • Prepare 3 pint sized jars.
  • Ladle caponata into jars leaving 1 inch headspace.
  • Wipe rims with a damp cloth.
  • Seal with lids.
  • Pressure cooker can pints at 10 pounds pressure for 30 minutes.

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