Eggplant Caponata

Eggplant Caponata

1 large purple eggplant, skin on, cut into 2.5-cm (1-inch) cubes
10 ml (2 tsp) salt
15 ml (1 tbsp) packed brown sugar
30 ml (2 tbsp) tomato paste
30 ml (2 tbsp) balsamic vinegar
125 ml (1/2 cup) extra-virgin olive oil
1 onion, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
250 ml (1 cup) canned crushed tomatoes
125 ml (1/2 cup) air-cured black olives, pitted and chopped
30 ml (2 tbsp) chopped basil

In a bowl, toss eggplant with salt; transfer to a colander and let stand for
30 minutes. Rinse and drain well. Pat dry with paper towels.

In a bowl, whisk together brown sugar, tomato paste and vinegar; set aside.

In the pressure cooker, heat oil over high heat. Add eggplant and saute for
2 minutes. Stir in onion, red and yellow peppers and tomatoes. Lock the lid
in place and bring the cooker up to full pressure over high heat. Reduce
heat to medium-low, just to maintain even pressure, and cook for 4 to 5
minutes. Remove from heat and release pressure quickly.

Stir to break up eggplant slightly. Stir in reserved tomato paste mixture,
olives and basil. Let cool. Serve at room temperature or chilled. (It will
keep, covered in the refrigerator, for up to 4 days.)

Makes 1 l (4 cups).