Eggplant Caponata

So, Trader Joe's has an eggplant caponata appetizer that I really like. I find it tasty, especially on crackers or bread with hummus.

But it's $3.69 for probably 16 oz? (24 oz? I don't remember). That's $1.85 per cup.

I did some searches for Caponata recipes...crockpot, pressure cooker. Tried a couple, and I found that the one from Lorna Sass "Complete Vegetarian Kitchen" was quite good, better than TJ's. I just made it for New Year's Eve (we're alone this year, our friend's kid is sick). I made an adjustment - added tomato paste to thicken.

Eggplant Caponata for pressure cooker
1T olive oil: 0.11
1 eggplant, approx 1 lb: $1.39
1 red bell pepper, diced: $1.04
3 celery stalks, sliced 1/4 inch strips: $0.30
1 onion, diced: 0.25
2 cloves garlic, minced: 0.08
1/4 c. kalamatas, halved: 0.35
1/4 c. green olives, halved: 0.27
1/2 of a 6 oz can of tomato paste: 0.17
1 14-oz can diced tomatoes: 0.60
1/4 tsp cinnamon: 0.01
1/3 c. raisins: 0.15
1 tsp salt: 0.02
1/4 c. balsamic vinegar: 0.39
1 T capers: 0.14
salt and pepper to taste
Total: $5.27 for 5 cups, or about $1.05 per cup

Dice eggplant into 1/2 inch cubes. Put in colander. Toss with salt. Put paper towel on top, put a plate on top, and add a weight (couple of cans of beans). Let drain for 1 hour.

Heat oil in pressure cooker. Saute onion and garlic for 2 min. Add eggplant, celery, pepper, capers, raisins, and olives. Stir and saute for a few more minutes.

In food processor, puree diced tomatoes. Stir in cinnamon and vinegar. Add tomato mixture to pressure cooker and stir.

Put top on cooker and bring to pressure on high heat. Reduce heat to low (maintain high pressure), and cook 2 min. Remove from heat. Use a quick-cool method (run lid under cold water to release pressure).

Stir. Cook longer if eggplant isn't soft enough. For me, this looks good, but at this point I add the tomato paste and stir.

I prefer it cold, my husband prefers it warm. Bread, crackers...yum!