Pressure-Cooker Caponata
- 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
- 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.
eggplants, tomatoes, onion, red wine, garlic, extra virgin olive oil, red wine vinegar, capers, bay leaves, salt, ground pepper, bread, basil
Taken from www.tasteofhome.com/recipes/pressure-cooker-caponata/ (may not work)