Instant Pot Eggplant Caponata

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Eggplant Caponata is a traditional Italian summer dish which is typical of Sicily and Southern Regions in general.

This Instant Pot eggplant caponata made with eggplants and tomatoes and it can be served both as a side dish or an appetizer, together with some bread or on crackers. Your pressure cooker will help you to speed up the cooking of vegetables, which usually takes a long time.

This Instant Pot Eggplant recipe is vegetarian and even vegan friendly.

Instant Pot Eggplant Caponata
4.53 from 23 votes
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Course: Main Course
Cuisine: Italian
Keyword: bell pepper, eggplant, Eggplant Caponata
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 6
Ingredients
  • 1 lb eggplants chopped
  • 7 oz tomatoes chopped
  • 1 cup black olives
  • 1 celery stalk chopped
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 tbsp garlic finely chopped
  • 3 tbsp sugar
  • 2 tbsp tomato paste
  • 2 tbsp capers
  • 2 tbsp white vinegar
  • 2 tbsp olive oil
  • Fresh basil to taste
  • Salt and pepper to taste
Instructions
  • Place all your ingredients in your Instant Pot and stir a bit.
  • Cook at high pressure for 8 minutes.
  • When cooking time ends, do a quick pressure release.
  • Open the lid and serve. Add fresh Basil and salt and pepper to taste.

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This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

9 thoughts on “Instant Pot Eggplant Caponata

  1. For the past two years I’ve made caponata on the stove and preserved it in jars via water bath.Do you know if this recipe would work that way? It sound SO easy in the Instant Pot

  2. I made this yesterday with my boyfriend. It was great to find a recipe but it was quite watery, though I used tinned tomatoes not fresh chopped. I think next time I’ll put it to a slow cooker setting.

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