Instant Pot Eggplant Caponata

It is a nice eggplant medley which contains a good amount of onions, bell peppers, capers, celery and olives.

4 from 2 votes
Print

Instant Pot Eggplant Caponata

Course Main Course
Cuisine Spanish
Keyword bell pepper, eggplant, Eggplant Caponata
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 6 kcal

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine
  • 1 tsp cinnamon powder
  • 1 giant eggplant diced
  • 1 medium onion
  • 1 medium bell pepper
  • 2 garlic cloves minced
  • 14½ oz canned tomatoes
  • 2 stalks celery
  • 1/2 cup oil cured olives
  • 2 tbsp wine vinegar
  • 1 medium pink bell pepper chopped
  • 1/2 cup gold raisins
  • 2 tbsp capers
  • salt and pepper to season

Instructions

  1. Select “Manual” function on the Instant Pot pressure cooker.

  2. Set the timer to 10 minutes with high pressure. 

  3. Add all the ingredients to its cooking pot.

  4. Seal the lid and cook on high for 10 minutes.

  5. Release the steam through quick pressure release and mix well.

  6. Serve warm.

This recipe is part of the biggest Instant Pot Recipe Index.
If you loved this recipe, give it love. Thanks :)