Best Pressure Cooker Caponata Recipes

SLOW-COOKER CAPONATA

Slow-Cooker Caponata image

This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories Appetizers

Time 5h20m

Yield 6 cups.

Number Of Ingredients 13

Ingredients

2 medium eggplants, cut into 1/2-inch pieces
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
12 garlic cloves, sliced
1/2 cup dry red wine
3 tablespoons olive oil
2 tablespoons red wine vinegar
4 teaspoons capers, undrained
5 bay leaves
1-1/2 teaspoons salt
1/4 teaspoon coarsely ground pepper
French bread baguette slices, toasted
Optional: Fresh basil leaves, toasted pine nuts and additional olive oil

Steps:

Place first 11 ingredients in a 6-qt. slow cooker (do not stir). Cook, covered, on high for 3 hours. Stir gently; replace cover. Cook on high 2 hours longer or until vegetables are tender. Cool slightly; discard bay leaves. Serve with toasted baguette slices, adding toppings as desired.

Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 189mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

PRESSURE-COOKER CAPONATA

Pressure-Cooker Caponata image

This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 6 cups.

Number Of Ingredients 13

Ingredients

2 medium eggplants, cut into 1/2-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/2 cup dry red wine
12 garlic cloves, sliced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
4 teaspoons capers, undrained
5 bay leaves
1-1/2 teaspoons salt
1/4 teaspoon coarsely ground pepper
French bread baguette slices, toasted
Optional toppings: Fresh basil leaves, toasted pine nuts and additional olive oil

Steps:

Place the first 11 ingredients in a 6-qt. electric pressure cooker (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. , Cool slightly; discard bay leaves. Serve with toasted baguette slices. If desired, serve with toppings.

Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 189mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

PRESSURE COOKER CARNITAS

Pressure Cooker Carnitas image

Perfect for taco bars! This can be easily adapted to a slow cooker, but the pressure cooker really seals in the flavor and cuts down on cooking time. All the leftover broth from the pressure cooker is packed full of flavor, great as a starter for chile verde, and freezes well. Serve carnitas with white corn tortillas, guacamole and pico.

Provided by yellowpairs ♥

Categories World Cuisine Recipes Latin American Mexican

Time 1h30m

Yield 12

Number Of Ingredients 10

Ingredients

3 tablespoons canola oil
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
2 fresh poblano peppers, roughly chopped, or more to taste
3 jalapeno peppers, roughly chopped, or more to taste
1 serrano pepper, roughly chopped, or more to taste
1 large onion, roughly chopped
4 cloves garlic, roughly chopped
2 teaspoons ground coriander
3 teaspoons ground cumin
1 ½ cups beef broth

Steps:

Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 2.8 g, Cholesterol 42.6 mg, Fat 8.6 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 2 g, Sodium 131.2 mg, Sugar 0.9 g

CAPONATA - CANNED

Caponata - Canned image

Make and share this Caponata - Canned recipe from Food.com.

Provided by TishT

Categories Spreads

Time 2h30m

Yield 1 I don't know

Number Of Ingredients 16

Ingredients

1/2 cup olive oil
2 eggplants, unpeeled
2 large Spanish onions, peeled
1 clove garlic, crushed
3/4 cup celery, finely diced
2 cups tomato puree or 2 cups tomato sauce
1/3 cup pitted green olives, coarsely chopped
1/3 cup pitted black olives, coarsely chopped
1/4 cup capers, drained
1/4 cup red wine vinegar or 1/4 cup white wine vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
3 tablespoons parsley, minced

Steps:

Heat 5 Tbs olive oil in stockpot.
Add eggplant that has been cut into 1" cubes.
Stir fry 10-12 minutes until golden and touched with brown.
Add remaining oil, onions, garlic, and celery and stir fry 10 minutes longer until golden.
Mix in all remaining ingredients, cover, reduce heat to moderately low and simmer 1 hour, stirring about every 10 minutes.
Uncover and cook until very thick, about the consistency of chutney.
Prepare 3 pint sized jars.
Ladle caponata into jars leaving 1 inch headspace.
Wipe rims with a damp cloth.
Seal with lids.
Pressure cooker can pints at 10 pounds pressure for 30 minutes.