Spicy Eggplant Stew

By: Camila Quevedo

Spicy Eggplant Stew
cuisine icon Duration
15 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15 minutes, 2 servings, bone broth or water, cinnamon powder, diced, eggplant, finely chopped cacho cabra chili pepper, finely diced, garlic finely minced, healthy, instant pot, mushrooms, olive oil, pressure cook, red bell pepper, to taste, tomato, tomato sauce, vegetables, white onion, white pepper

serving icon Servings
2 Servings
Ingredients
  • 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
Instructions
  • 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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