Mediterranean Eggplant Stew

By: Urvashi Pitre

Mediterranean Eggplant Stew
cuisine icon Course
Dinner, Lunch
cuisine icon Difficulty
Easy
cuisine icon Duration
7 Minutes and 30 Seconds
cuisine icon Diet
Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free
cuisine icon Cooking Technique
Instant Pot, Saute
cuisine icon Keywords
(or canned chickpeas rinsed and drained), 14.5-ounce, 4 servings, 7 minutes and 30 seconds, and roughly chopped bell pepper, chopped fresh basil, chopped onion, dairy free, diced eggplant, diced tomatoes, dinner, easy, egg free, eggplant, extra-virgin olive oil, for garnish, freshly ground black pepper, gluten free, grain free, instant pot, kosher salt, lunch, mediterranean, minced fresh garlic, nut free, peeled, pressure cook, saute, seeded, stew

serving icon Servings
4 Servings
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp minced fresh garlic
  • 4 cups peeled, diced eggplant
  • 1 1/2 cups cooked chickpeas, (or canned chickpeas rinsed and drained)
  • 1 can diced tomatoes, 14.5-ounce
  • 1 cup chopped onion
  • 1 cup stemmed, seeded, and roughly chopped bell pepper
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/4 cup chopped fresh basil, for garnish
Instructions
  • Select Sauté (High) on the Instant Pot. When the pot is hot, pour in the oil and add the garlic. Cook for 30 Seconds or until the garlic sizzles. Stir in the eggplant, chickpeas, tomatoes, onion, bell pepper, salt, and pepper. Select Cancel.
  • Secure the lid on the pot. Close the pressure-release valve. Select Pressure Cook/Manual and set the pot at High Pressure for 2 Minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 Minutes and then release any remaining pressure. Garnish with the basil and serve.
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