- 2 Tbsp. olive oil
- 2 yellow onions, chopped
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- 4 stalks celery, chopped
- 2 medium eggplant, peeled and diced
- 1 28 oz. can chopped tomatoes
- 1 cup Kalamata olives, pitted and chopped
- 1/4 cup capers
- 1/4 cup balsamic vinegar
- 2 Tbsp. sugar
- 1 baguette sliced and toasted
1.Heat olive oil in the pressure cooker over medium high heat until shimmering.
2.Add onions, garlic, and red pepper flakes to the pressure cooker and sauté until the onions are translucent.
3.Stir in the remaining ingredients (except the baguette) to the pressure cooker.
4.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
5.Turn down the heat. Cook for 5 minutes.
6.Turn off the heat, and release the pressure by slowly pressing the button on the handle.
7.Once all pressure is released, open the lid.
8.Serve caponata warm with toasted baguette slices, either in a bowl or spooned onto the slices.