Caponatina is a lighter and easier version to make than its cousin Caponata – which requires frying three ingredients separately. With this recipe, you lightly brown all of the vegetables together and give them a quick spin in the pressure cooker for only four minutes!
You can make a complete meal of this dish by serving it with crostini, and a couple slices of fresh mozzarella!
- 1 Large Eggplant, cubed
- 1 Pepper (red or yellow), cut into strips
- 2 Medium Zucchini, cut into rounds
- 1 Onion, cut into thin wedges
- 2 Medium Potatoes, cubed
- 10 Cherry tomatoes, halved
- 1 Tbsp. Capers (strained and rinsed if in oil, rinsed if in salt)
- 2 Tbsp. Pine Nuts (one for cooking, one for sprinkling at the end)
- 1 Tbsp. of Raisins, re-hydrated and squeezed
- Â¼ cup of Green Olives, pits removed
- 1 Bunch of Basil, chopped (half for cooking, half for sprinkling at the end)
- Â½ cup Olive oil
- Salt & Pepper to taste
- Wash and cube the eggplant. Put it in a strainer and sprinkle the cubes with salt. To get all of the bitter liquid out: add a plate on top of the cubed eggplant and some kind of weight on top of that to push it down (I use my full tea kettle) and leave them to rest for about half an hour.
- Wash and slice the other vegetables as indicated.
- Preheat the pressure cooker, and add half a cup of olive oil and, with the top off, at a high flame lightly brown the vegetables, adding them in the following order, stirring them constantly with a wooden spoon.
- First, add the eggplant and potatoes (wait 3 minutes but keep stirring), peppers and onions (wait another 3 minutes and keep stirring), Zucchini (stir for another 3 or so minutes). Your pan will begin to get quite full, so stir carefully!
- Next, add the chopped basil, pine nuts, raisins, olives, capers, salt and pepper to taste.
- Close the pressure cooker and put it on a high flame. When it begins to whistle count 4 minutes and then place the whole pan in your sink and let out all of the vapor while you run a little cold water on the top to open it quickly.
- Transfer the contents to a serving dish immediately (so the vegetables can cool) and let it come to room temperature before mixing in the cherry tomatoes and dressing with a little fresh olive oil, balsamic vinegar (if needed) and a sprinkle of fresh basil and pine nuts.
- Serves 6-8
|Amount Per Recipe||%DV|
|Recipe Size 3113g|
|Calories from Fat 1121||59%|
|Total Fat 127.49g||159%|
|Saturated Fat 17.18g||69%|
|Trans Fat 0.0g|
|Total Carbs 187.95g||50%|
|Dietary Fiber 57.2g||191%|