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Eggplant Stew

Spicy Eggplant Stew

Ingredients
  

  • olive oil - 1/4 cup
  • garlic - 2 cloves minced
  • Japanese or regular eggplants - 2 cut into large chunks
  • big yellow onion - 1 roughly chopped
  • chili pepper - 1 medium or a few small Thai chilis, cut lengthwise
  • fresh basil - 8-10 big leaves
  • capers - 2 tablespoons
  • olives - 10-12
  • ripe fresh tomatoes or canned tomatoes- 1 1/2 cups roughly chopped
  • tomato paste - 2 tablespoons
  • red wine vinegar - 1 tablespoon
  • sugar 1 teaspoon or to taste
  • salt - 1 teaspoon or to taste
  • chopped parsley - 3 tablespoons for serving

Instructions
 

  • Turn the Instant Pot to the saute setting.
  • Heat the olive oil, then add minced and chili. Fry for 30 seconds.
  • Then add the eggplant and onion. Sauté for 5-6 minutes stirring occasionally.
  • Add the rest of the ingredients, except for the chopped parsley. Stir well.
  • Cover with the lid, and pressure cook on High setting for 20 minutes.
  • After the cooking time is up, you can let the pressure release naturally or use the quick release.
  • Serve with warm naan or pita bread. Garnish the stew with the chopped parsley.