Pressure Cooker Healthy Caponata Recipe

Ingredients

• 1/3 cup (80 ml) red wine vinegar
• 2 tablespoons (30 ml) granulated sugar
• 1/2 teaspoon (3 ml) red pepper flakes
• 1/2 teaspoon (3 ml) salt
• 1/4 cup (60 ml) olive oil
• 1 large yellow onion, peeled and chopped
• 2 plum tomatoes, chopped
• 2 medium eggplants, stemmed and diced
• 3 medium celery stalks, diced
• 1/2 cup (125 ml) black olives, sliced
• 1/2 teaspoon (3 ml) ground cinnamon
• 1/2 teaspoon (3 ml) dried thyme

Instructions

In a small mixing bowl, combine vinegar, sugar, red pepper flakes, and salt.

Whisk until sugar dissolves. Set aside.

Heat the olive oil in 6-quart (electric pressure cooker turned to the browning function. Add onion and cook, stirring often, until soft and translucent, for about 4 minutes.

Stir in tomatoes and continue cooking and stirring, until tomatoes begin to break down, for a further 2 minutes.

Add the remaining ingredients and stir well.

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.

Using the Quick Release method, bring pressure to normal.  Unlock and open the lid.

Stir caponata well before serving.