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.
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
INSTRUCTIONS
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Add all ingredients to pressure cooker, reserving 1/4 cup tomato paste.
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Set on MANUAL or PRESSURE COOK for 5 minutes.
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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.
Source:- Cosorithis