Instant Pot Eggplant Caponata
- 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
Select “Manual” function on the Instant Pot pressure cooker.
Set the timer to 10 minutes with high pressure.
Add all the ingredients to its cooking pot.
Seal the lid and cook on high for 10 minutes.
Release the steam through quick pressure release and mix well.
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