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.
Table of Contents
Recipe Video
Why This Recipe Works
Eggplant caponata shines because it combines simple ingredients into a dish bursting with flavor. The Instant Pot speeds up the process, cooking the eggplant to perfection while letting the flavors blend beautifully. You get tender eggplant pieces with a hint of sweetness from the tomatoes and a pop of tanginess from the vinegar.
This recipe is also super versatile. Serve it warm, at room temperature, or even chilled. It’s perfect as a topping for crostini, a pasta sauce, or a side for grilled fish or chicken. The Instant Pot makes it faster without losing the rich depth of flavor this dish is known for.
Ingredients
Eggplant - The star of the dish. Choose firm eggplants for the best texture. Zucchini works as a substitute.
Tomatoes - Adds sweetness and balances the tang. Use canned diced tomatoes if fresh aren’t available.
Olives - Brings a salty, briny touch. Green or black olives work well.
Capers - Adds a tangy punch. You can use chopped pickles if capers are hard to find.
Do I have to use capers?
If you don't have capers or don't like their taste, feel free to use pickles or 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:
More Vegan Recipes
Instant Pot Portobello Pot Roast
Instant Pot Potatoes and Carrots
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
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 🙂
Video
Nutrition
And can chick peas be added for protein?
For sure 🙂
Outstanding! I doubled the recipe (to use up our last eggplants, peppers, basil, local garlic, and tomato powder from home grown tomatoes to make this garden fresh recipe) and it made it right to the Max Fill line. SO happy I did that as it is incredibly delicious and we are happy to have leftovers. TY so much for sharing, Chef Corrie!
Thank you so much Suze 🙂 Glad you like it!
Can this be made a day ahead?
Yes. Can keep up to 3 days.