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
[lasso ref=”instant-pot-duo-7-in-1-electric-pressure-cooker-sterilizer-slow-cooker-rice-cooker-steamer-saute-yogurt-maker-and-warmer-6-quart-14-one-touch-programs” id=”37234″ link_id=”4369″]
Servings
Ingredients
Veggies
- 2 medium eggplants, cubed
- 2 bell peppers, yellow and red
- 1 14.5-oz can diced tomatoes, including liquid
Fats
- 1/4 cup olive oil, 2 oz
Condiments & Seasonings
- 1/2 cup marinara sauce
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp Italian seasoning
- 1/8 tsp red pepper flakes
- 1 tsp good quality sea salt
- 1/4 tsp black pepper
Useful Equipment
Instructions
- Throw everything into the Instant Pot! Boom. That easy!
- Close the pot lid to sealing, and set to Manual (high) for 3 minutes. When it beeps, carefully use Quick Release.
- Remove the lid and turn on the SauteĢ function. Simmer the dish, uncovered, for about 6-8 minutes to evaporate some liquid. Salt to taste.
- Divide into 4 equal servings and pair with a protein to complete the meal.
Notes
- If you’re interested in purchasing an Instant Pot, this modelĀ is my recommendation.
- The vegetables release so much water that itās not necessary to add any liquid. The pot will still be able to come to pressure.
Want to Save this Recipe?Become a KCK member to create your own digital cookbooks, access my full recipe library, get my customizable weekly meal plans, and automatically generate grocery lists! Learn More ā
Oh dear – Iām all ready to make this but directions say to measure out the eggplant, peppers, and onions. But the ingredients donāt call for onions. The call for can of tomatoes but directions donāt mention adding tomatoes. Iām I confused or is there a typo in the directions. Dish sounds delish!
Oops. Sorry, Iāll fix that tomorrow. Onions are optional, as part of the veggie total. I usually donāt use onions. Not sure how that slipped in there.
This looks great! Thank you!
Sent from my iPhone
>
Katie this looks so good. I’ve been doing the 10/10 vegetable split between lunch and dinner (you’re the one who gave me the idea, actually) so I don’t know how to calculate my servings using this recipe. Just weigh out 40 ounces of veggies plus 4 fat servings? Thanks. I have an IP and love your recipes so I know I’ll love this one.
Hi Andi! Yep, that’s exactly what I would do. 40 oz veg. I did the 10/10 split too for a long time. Enjoy!
How would you make in crock pot or stove top? Do you peel the eggplant? Thanks for sharing!
I donāt peel the eggplant. Iād cook it just like the miso ratatouille recipe on this site. You can search for it, it should be under āhot mealsā
This was absolutely delicious. Thank you for sharing!!
Pingback: Go-To Weeknight Curry – Katie's Bright Kitchen
Pingback: Go-To Weeknight Curry | Katie's Bright Kitchen
Shouldn’t we add 56 oz of veggies, including the diced tomatoes in step 1? 12×14=56 Or am I missing something?
Thanks for all your recipes, Katie! I made this with with the higher amount of veggies and it was great — just like everything else I’ve made from your site.
Hi Katherine, yep, that’s what the recipe indicates. 42 oz of peppers and eggplant + 14 oz can of diced tomatoes = 56 total.
what is plant based riccota
My favorite is Kite Hill Ricotta, which you can find here: https://www.kite-hill.com/where-to-buy. Or, if you google “vegan ricotta” you can make your own very easily from cashews or tofu. There are lots of recipes out there.
This was so delicious. Thank you so much.
Hi Katie. Your directions say to “Place your inner pot on your food scale and weigh out 42 oz (2 lb 10 oz) of eggplant, peppers, and tomatoes.”
Would it not make more sense to stipulate “56 oz (3 lb 8 oz)”?
I noticed in the comments someone else had the same point of confusion.
I so enjoyed this recipe; I would hate for someone else to miss out.
Thank you sincerely for all your effort on this site.
Hmmm, good catch Destiny, thank you! I used to make 3 servings of this at a time, so my veggie calculation was for 3 servings originally. I’ve corrected it to 4. You’re right, it’s 56 oz. Thanks for noticing that mistake.
PS — when I made your recipe, I left out the oil as my fat.
Instead, once I served up the stew in a bowl, I weighed out a fat serving of cashew-based vegan parmesan which I got from the Minimalist Baker (https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/).
My meal was so darn tasty.
Thanks again for the recipe.
Yum, I love her parmesan recipe too. Glad you enjoyed it!
I just made this as my first instant pot recipe – so yummy!
I just made this recipe for lunch and it was fantastic!š And my first time to cook eggplant. Iāll be making this again. Thank you for your delicious recipes!
So delicious!! I’ve had my instant pot for 2 years and never used it. So glad I broke the ice. Thanks for your great recipe. So quick!!
Yay! So glad you did too Pat. Thanks for the feedback!
Pingback: Eggplant & Lentil Stew | Katie's Conscious Kitchen
Pingback: Giant Beans in Tomato Sauce - Katie's Conscious Kitchen