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Vegetable Soup
Caponata
| By : |
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.
| 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
Ingredients
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Instructions
- Add all ingredients to pressure cooker, reserving
1/4 cup t omato paste. - Set on MANUAL or PRESSURE COOK for 5 minutes.
- Quick release and then stir in remaining
1/4 cu p 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.
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great taste and easy to make! good enough to eat just straight and it’s not greasy like other caponatas where the eggplant is fried. Will definitely make again. Make sure to add pine nuts as well!
This is a quick, good recipe. Our first!