Instant Pot Eggplant Caponata

Eggplant cubes mixed with chopped bell peppers, onion and celery, black olives and spices in red sauce

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

Eggplant cubes mixed with chopped bell peppers, onion and celery, black olives and spices in red sauce

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

Instant Pot Portobello Pot Roast

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.

Eggplant cubes mixed with chopped bell peppers, onion and celery, black olives and spices in red sauce

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.
4.72 from 35 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


  • 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 🙂


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


Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!


23 thoughts on “Instant Pot Eggplant Caponata

  1. 5 stars
    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!

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