Caponata is a sweet and savory chunky eggplant relish that originated in Sicily. It is served with antipasti or as a condiment to accompany grilled fish, steak, or chicken. The pressure cooker will bring it to the table in less than ten minutes.
MAKES ABOUT 6 CUPS
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 2 large sweet onions, such as Vidalia, finely chopped
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 4 celery stalks, finely chopped
- 2 medium eggplants, peeled, stem ends removed, and cut into ½- to ¾-inch dice
- One 28-ounce can tomato puree
- ⅓ cup balsamic vinegar
- 1 cup golden raisins
- 2 tablespoons sugar
- ⅓ cup brine-cured capers, chopped if large
- 1 cup Kalamata olives, pitted and coarsely chopped
- ⅓ cup finely chopped fresh flat-leaf parsley
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the onions, garlic, and red pepper flakes and sauté for 2 minutes, or until the onions begin to soften.
- Add the celery, eggplant, tomato puree, vinegar, raisins, sugar, capers, and olives. Lock the lid in place and cook at high pressure for 5 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir in the parsley and transfer the caponata to a bowl to cool.
- Serve warm or at room temperature.
