Pressure-Cooker Caponata

Ingredients

• 2 medium eggplants, cut into 1/2-inch pieces
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium onion, chopped
• 1/2 cup dry red wine
• 12 garlic cloves, sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 4 teaspoons capers, undrained
• 5 bay leaves
• 1-1/2 teaspoons salt
• 1/4 teaspoon coarsely ground pepper
• French bread baguette slices, toasted
• Optional toppings: Fresh basil leaves, toasted pine nuts and additional olive oil