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.