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
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:
Vegan Instant Pot Recipes
Instant Pot Black Beans and Rice
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
- 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
- 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 🙂
14 thoughts on “Instant Pot Eggplant Caponata”
Was afraid I would get a burn notice. I did not! Now I can’t stop tasting this out of the pot. Delicious! The sweet and savory is so balanced.
That's great!! Thanks so much for your comment, I'm glad you love the recipe ◡̈
you dont add any water ? instant pot says always to add at least a cup.
You may need to add a splash of water, but I find the water content released from the tomatoes and eggplant (and other veg) is more than enough for the Instant Pot to work.
I'd debate the total prep time since I think it should include the time to get up to pressure and the time until the Red "don't open" is on, but that's just a silly pet peeve of mine.
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.
Are you sure that ratio of ingredients and instructions are followed properly?
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
It works quite well for me. Great recipe.
My pleasure! Hope you will enjoy it again.
Glad to know that you liked this recipe.
This is actually useful and easy recipe, thanks.
Thanks for your feedback. Happy to know that you enjoyed it.