Instant Pot Eggplant Caponata

Perfect vegan recipe - Dump all the ingredients, stir well and have a delicious meal in less than 15 minutes.

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

This Instant Pot eggplant caponata is made with eggplants and tomatoes and is an excellent option for a light and vegetarian main dish.

The instant Pot will help you to speed up the cooking of the vegetables, which usually takes a long time.

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

Recipe Video

Do I have to use capers?

If you don't have capers or don't like their taste, feel free to use any capers substitute instead..

How to serve?

It can be served both as a side dish or a light meal, together with some bread or on crackers. You can also serve with:

Instant Pot Wheat Berries

Instant Pot Quinoa

Instant Pot Farro

Instant Pot Jasmine Rice

Vegan Instant Pot Recipes

Instant Pot Hot and Sour Soup

Instant Pot Black Beans and Rice

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Instant Pot Potatoes and Carrots

Instant Pot Tempeh

If you are into eggplant, you can check out this Eggplant Pasta recipe or these delicious White Eggplant Recipes that are perfect for beginners.

Instant Pot Eggplant Caponata

A classic Italian dish loaded with richly delicious flavors. Have a healthy vegetarian meal in only 8 minutes using the Instant Pot.

4.76 from 33 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: bell pepper, caponata, eggplant, Eggplant Caponata

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Servings: 6

Author: Corrie

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 tablespoon sugar
• ▢ 2 tablespoon tomato paste
• ▢ 2 tablespoon capers
• ▢ 2 tablespoon white vinegar
• ▢ 2 tablespoon olive oil
• ▢ Fresh basil to taste
• ▢ salt and pepper to taste

Instructions

• Place all your ingredients in your Instant Pot and stir a bit.
• Close the lid and cook at high pressure for 8 minutes.
• When cooking time is complete, do a quick pressure release and open the lid.
• Add fresh Basil and salt and pepper to taste and serve 🙂

Nutrition

Calories: 145kcal Carbohydrates: 18g Protein: 2g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Sodium: 472mg Potassium: 397mg Fiber: 5g Sugar: 12g Vitamin A: 1091IU Vitamin C: 35mg Calcium: 36mg Iron: 1mg

Video

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