Eggplant Caponata

Recipe Ingredients

1/4 cup	59ml	Olive oil
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Balsamic vinegar
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Eggplant - peeled, and (large)
		Cut into 1/2" cubes
1		Onion - coarsely chopped (medium)
1		Green bell pepper - stemmed, cored, (medium)
		And diced
1		Red bell pepper - stemmed, cored, (medium)
		And diced
2		Garlic cloves - peeled, and
		Finely chopped
1		Small can cut tomatoes - (14 oz) - drained
3		Celery stalks - coarsely chopped
1/2 cup	73g / 2.6oz	Nicoise olives - pitted, chopped
1/2 cup	80g / 2.8oz	Golden raisins
2 tablespoons	30ml	Capers

Recipe Instructions

In a 5-quart or larger pressure cooker, heat olive oil, white wine, red wine vinegar and cinnamon over medium-high heat.

Add eggplant, onion, peppers, garlic, tomatoes, celery, olives, raisins and capers and stir to mix well.

When mixture begins to come to the boil, close the lid and bring pressure to the first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at the first red ring. Cook for 8 minutes.

Remove from heat and use Natural Release Method (take the cooker off the heat and set it aside to allow the pressure to subside naturally).

Serve hot, cold, or room temperature. When used as a filling, it is best to drain off or reduce excess liquid.

This recipe yields 8 to 10 side dish or over 12 hors d'oeuvres servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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