Caponata

Delicious combination of Mediterranean flavours. This recipe is made in a pressure cooker, it can be cooked in a casserole but will take longer. It's best made a day in advance as the flavours will improve overnight.

Serves 12 as a starter or 8 as a side dish

INGREDIENTS

• 60ml olive oil
• 60ml dry white wine
• 40ml balsamic vinegar
• 1 tsp ground cinnamon
• 1 aubergine, peeled and cut into 1.25cm cubes
• 1 onion, roughly chopped
• 1 green pepper, diced
• 1 red pepper, diced
• 2 cloves of garlic, peeled and finely chopped or crushed
• 420g can chopped tomatoes, drained
• 3 sticks of celery, roughly chopped
• 100g black olive, pitted and chopped
• 2 tbsp capers

PREPARATION

Heat the oil, wine, vinegar and cinnamon in the pressure cooker over a medium heat. Add the rest of the ingredients and mix well.

Lock the lid in place. Heat up to a medium pressure. Adjust the heat to maintain the pressure if necessary. Cook for 8 minutes.

Let the pressure drop naturally. Once cooled remove the lid and transfer the caponata to a serving dish.

Can be eaten hot or cold. 

If you're not using a pressure cooker you'll need to soften the aubergine, onion, peppers, garlic and celery before adding the rest of the ingredients. Put a lid on top and simmer for at least 20 minutes, or until everything is soft.

See our wide range of Kuhn Rikon pressure cookers - available in different designs, shapes and sizes.