Mediterranean Eggplant Stew
Mediterranean Eggplant Stew
Ingreadient
- 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
Direction
- 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.
