Eggplant Tomato and Chickpea Tagine

INSTRUCTIONS

1. START: On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and garlic, then cook, stirring often, until the garlic is golden brown, about 4 minutes. Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2 1/2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes. Press Cancel, then stir in 1/4 cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
2. Fast: Lock the lid in place and move the pressure valve to sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
   
   --Or--
   
   Slow: Select More/High Sauté and bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to Less/Low. Set the cooking time for 5 to 6 hours; the tagine is done when the tomatoes have broken down and the eggplant is very tender. Press Cancel, then carefully open the pot.
3. FINISH: Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper. Stir in the cilantro. Serve drizzled with additional oil and with lemon wedges on the side.