Spicy Eggplant Stew


  • 2 tbsp olive oil
  • 1 garlic finely minced
  • 1 tsp cinnamon powder
  • ¼ tsp white pepper
  • ¼ tsp finely chopped cacho cabra chili pepper
  • ½ white onion, finely diced
  • ½ eggplant, diced
  • 8 mushrooms
  • ½ red bell pepper, finely diced
  • 1 tomato, finely diced
  • ¾ cup tomato sauce
  • ½ cup bone broth or water
  • Salt to taste
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute. Set time to 4 Minutes. Add the oil, seasonings, onion, and eggplant to the Instant Pot® pot. Stir from time to time until Sauté ends.
  • Add the rest of the vegetables, tomato sauce, and bone broth or water. Stir.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 8 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting.
  • Open pot lid and serve. You can serve it with meat or go vegetarian with basmati rice. Both make a perfect combination.
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