Caponata in pressure

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By

@larinhas_foodnbeer

View in original language

(Português)

40 min(s)

6 servings

Ingredients

• Eggplant | 1 unit(s)
• Tomato | 1 unit(s)
• White onion | 1 unit(s)
• Garlic Clove | 4 unit(s)
• Carrot | 1/2 unit(s)
• Bay leaf | 2 unit(s)
• Salt and pepper |  to taste
• Vinegar | 1/2 cup
• Extra Virgin Olive Oil | 1/2 cup
• Water | 1/2 cup

Recipe

1. Mix all the vegetables already chopped in the pressure cooker with the liquids.
2. Cook for about 15 minutes after the whistle.
3. Time may vary depending on the pot and stove power. Open after 15 minutes and check. I like it almost like a paste. Leave it to your preferred consistency. You can even end up with the pan open.

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