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

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.