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1
/4cup olive oil
1
/4cup white wine
2 tablespoons red
wine vinegar
1 teaspoon
cinnamon
1 large eggplant,
peeled and cut into
1
/2inch cubes
1 medium onion,
coarsely chopped
1 medium green bell
pepper, stemmed,
cored and diced
1 medium red bell
pepper, stemmed,
cored and diced
2 cloves garlic,
peeled and finely
chopped
3 plum tomatoes,
coarsely chopped
3 stalks celery,
coarsely chopped
1
/2cup oil-cured
olives, pitted and
coarsely chopped
1
/2cup golden raisins
2 tablespoons capers
1. In a 5-quart or larger pressure cooker, heat
olive oil, white wine, red wine vinegar and
cinnamon over medium high heat.
2. Add eggplant, onion, green and red bell
peppers, garlic, tomatoes, celery, olives, raisins
and capers, stir until mixed.
3. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure at
first red ring. Cook for 8 minutes.
4. Remove from heat and use Cold Water
Release Method, see page 10.
Makes 8 servings
Approximate Nutritional Analysis Per Serving:
165 calories / 2g protein / 19g carbohydrates / 10g fat
4g dietary fiber / 0mg cholesterol / 435mg sodium
With this caponata the possibilities are
endless: fill crepes and top with cheese;
fill mini pita-pocket bread and serve as an
appetizer; use as a side dish; or serve
over pasta.
Equally good hot, room temperature or cold.
When used as a filling, it is best to drain off
or reduce the excess liquid.
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Eggplant Caponata
