Ingredients
2 medium eggplants, cut into 1/2-inch pieces1 can (14-1/2 ounces) diced tomatoes, undrained1 medium onion, chopped1/2 cup dry red wine12 garlic cloves, sliced3 tablespoons extra virgin olive oil2 tablespoons red wine vinegar4 teaspoons capers, undrained5 bay leaves1-1/2 teaspoons salt1/4 teaspoon coarsely ground pepperFrench bread baguette slices, toastedOptional toppings: Fresh basil leaves, toasted pine nuts and additional olive oil
Preparation
Place the first 11 ingredients in a 6-qt. electric pressure cooker (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure.
Cool slightly; discard bay leaves. Serve with toasted baguette slices. If desired, serve with toppings.
