Instant Pot Caponata

The eggplant, bell peppers, currants, and spices in this well-known Sicilian vegetable dish undergo a remarkable transformation into an amazingly flavorful combination when cooked under pressure for a mere 4 minutes. You can enjoy this delightful spread piled high on crispy crostini or use it as a condiment for grilled steak or chicken. Another option is to toss this mixture with cooked pasta for a spontaneous summer pasta salad.

A Short History of Caponata

Some say it derives from the Catalan term “caponada,” which means a similar fish dish, while others believe it comes from the Sicilian word “capone,” which means a species of fish used in the dish. Regardless of its roots, caponata has become a popular Sicilian dish, appreciated by both locals and visitors.

The meal is a combination of flavors and textures, with eggplant, tomatoes, olives, capers, and celery blending together harmoniously. The veggies are often sautéed in olive oil before being cooked in a sweet and tangy sauce prepared with vinegar, sugar, and, on occasion, a dash of wine. Pine nuts, raisins, and even seafood, such as shrimp or swordfish, are used in some caponata recipes.

Caponata is frequently served as an antipasto or side dish, both warm and at room temperature. It goes nicely with crusty bread or grilled fish, making it an adaptable and filling addition to any meal. Caponata, whether served at a family dinner or a celebratory event, is a real representation of Sicily’s eclectic culinary past and demonstrates the island’s ability to merge multiple influences into something truly distinctive and delicious.

• 1 large (1 pound) eggplant cut into 1-inch cubes
• salt & pepper
• 3 tablespoons olive oil
• 1 medium red onion, chopped
• 1 red bell pepper, chopped
• 1 teaspoon dried oregano
• 3 garlic cloves, thinly sliced
• 1 cup crushed tomatoes
• 3 tablespoons balsamic vinegar
• 3 tablespoons dried currants or raisins
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons pine nuts, toasted

After the eggplant has been mixed with a pinch of salt in a colander, allowing it to sit for half an hour, the next step is to gently pat the eggplant dry with paper towels. This process is crucial as it helps to remove excess moisture, which can enhance the texture and taste of the final dish.

Remember that properly patting the eggplant dry is not only useful for removing bitterness but also improves the texture and overall taste of the dish. It is an essential step when working with eggplant, guaranteeing a more successful outcome in your culinary creations.

Put the oil into the instant pot, then choose the saute function and set it to a higher heat. Once the oil is hot, toss in the onion, bell pepper, and oregano, and cook them. Stir occasionally until they become tender, which should take about 5 minutes. Finally, press the cancel button.

Mix in the eggplant and all the other ingredients, excluding the pine nuts. Stir well. Seal the lid shut. Choose the pressure cook setting and set it to HIGH pressure for 4 minutes. Ensure the steam valve is in the “sealing” position and that the “keep warm” function is turned off.

Once the cooking time is over, release the pressure quickly. Add some salt and black pepper to season it. Move the caponata to a serving bowl and allow it to cool down to room temperature. Just before serving, mix in the pine nuts.

You can keep the caponata in the fridge for up to 5 days in a sealed container. Just remember to let it come to room temperature before serving.

• Zucchini – Give this caponata a delightful twist by adding some zucchini. For the last 20 minutes of cooking, pan roast 2 cups of zucchini pieces that are the same size as the eggplant.
• Peppers – Enhance the texture and flavor by using 2 large bell peppers, cut into bite-size chunks.
• Carrots – To add more flavor, roast 1 cup of carrots along with the eggplant. Alternatively, you can sear them in the pan with the onions and celery for a crunchy texture.
• Anchovies – Sicilian cooking wouldn’t be complete without mentioning anchovies. Saute 3-4 chopped anchovies until they melt with the celery and onion.
• Herbs – Don’t forget to include mint and basil as excellent additions!
• Make a full meal – If you want a complete meal, try chicken agrodolce. It’s basically chicken with eggplant caponata, with the option to add or remove a few ingredients.