This is a comforting, versatile dish that can be combined with many different proteins or grains. The oil creates a rich, filling sauce. It takes less than 20 minutes from start to finish in the Instant Pot. On those tired weeknights where I want to ditch my plan and go out to eat, I often make this. I think it’s even easier and faster than going out, and has that satisfaction factor that you want on a willpower depleted night.
Stewed Eggplant in Tomato Sauce (Instant Pot)
Each Serving Contains:
- 14 oz Veggies
- 1 Fat Serving
- 2 medium eggplants, cubed
- 2 bell peppers, yellow and red
- 1 (14.5-oz) can diced tomatoes, including liquid
- 2 oz (or 4 Tbsp) olive oil (4 fats)
Condiments & Spices
- 1/2 cup marinara sauce
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp Italian seasoning
- 1/8 tsp red pepper flakes
- 1 tsp salt
- 1/4 tsp black pepper
- Grain Additions: I love this dish over quinoa or polenta.
- Protein Additions: Choose any of the proteins listed below.
- Place your inner pot on your food scale and weigh out 56 oz (3 lb 8 oz) of eggplant, peppers, and tomatoes.
- Add the oil, marinara sauce, and all of the seasonings. The vegetables release so much water that it’s not necessary to add any liquid. The pot will still be able to come to pressure.
- Place the inner pot in the Instant Pot and close the pot lid to Sealing.
- Set to Manual (high) for 3 minutes. When it beeps, carefully use Quick Release.
- Stir in beans (if using beans as your protein).
- Turn on the Sauté function and simmer the dish, uncovered, for about 6-8 minutes to evaporate some liquid. Salt to taste.
- Divide into 4 equal servings, or weigh out 14 oz for 1 serving.
Serve with a protein serving. You could mix and match with the following, using half of a serving of two different proteins. Some suggested protein options are:
- Chickpeas (6 oz = 1 protein)
- White beans (6 oz = 1 protein)
- Quinoa (4 oz = 1 protein)
- Plant-based ricotta (2 oz = 1 protein)
- Pine nuts (2 oz = 1 protein)
Recipe Source: Katie’s Bright Kitchen