This easy recipe works as an appetizer or salad.
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 8
Ingredients:
2 medium eggplant, cut into 1/2-inch cubes
1 medium yellow onion, chopped
2 garlic cloves, minced
2 red bell peppers, chopped
4 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup brown sugar
1 tablespoon capers, rinsed
15 small pitted green olives, quartered
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
Salt, to taste
Pepper, to taste
Directions:
1. Add 1 cup of water to the pressure cooker. Insert the steamer basket in the pressure cooker.
2. Add eggplant cubes, onion, garlic and bell peppers to the steamer basket.
3. Close the lid and lock. Cook for 4 minutes at high pressure. At the end of the cooking time, quick release the pressure.
4. Drain water from the pressure cooker and transfer the vegetables to the pressure cooker.
5. Add the olive oil, vinegar, sugar, capers, olives, oregano and basil. Season to taste with salt and pepper. Let simmer for just 2 minutes.