Stewed Eggplant in Tomato Sauce (Instant Pot)

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 planned meal and go out to eat, I often make this as a satisfying and easy alternative. I think it’s even easier and faster than going out, and has that YUM factor that you want on a willpower depleted night.

Katie's Pick
Instant Pot Duo 7-in-1
$89.00

Readers often ask me which Instant Pot I recommend. I have the Duo model, and I absolutely love it. It has 7 handy functions including a pressure cooker, sterilizer, slow cooker, rice cooker, steamer, sauté, yogurt maker, and food warmer. It's a great size, and the cheapest model. I personally don't think that the fancy features on the more expensive models are worth the higher price tag. This one does everything I could ever need!


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04/14/2021 04:57 pm GMT

Stewed Eggplant (Instant Pot)

Veggies | Fat
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Active Time: 10 minutes
Inactive Time: 10 minutes
Servings 4

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 Sauté 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 model is my recommendation.
  • 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.
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24 Comments

  1. Oh dear – I’m all ready to make this but directions say to measure out the eggplant, peppers, and onions. But the ingredients don’t call for onions. The call for can of tomatoes but directions don’t mention adding tomatoes. I’m I confused or is there a typo in the directions. Dish sounds delish!

    • Oops. Sorry, I’ll fix that tomorrow. Onions are optional, as part of the veggie total. I usually don’t use onions. Not sure how that slipped in there.

  2. Julie Rowe

    This looks great! Thank you!

    Sent from my iPhone

    >

  3. Andi Straus

    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!

  4. West Seattle Gal

    How would you make in crock pot or stove top? Do you peel the eggplant? Thanks for sharing!

    • I don’t peel the eggplant. I’d cook it just like the miso ratatouille recipe on this site. You can search for it, it should be under “hot meals”

  5. Stella

    This was absolutely delicious. Thank you for sharing!!

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  8. Katherine

    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.

  9. Gary

    what is plant based riccota

  10. Kimberly Young

    This was so delicious. Thank you so much.

  11. Destiny

    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.

  12. Destiny

    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.

  13. Anonymous

    I just made this as my first instant pot recipe – so yummy!

  14. Sharen

    I just made this recipe for lunch and it was fantastic!👏 And my first time to cook eggplant. I’ll be making this again. Thank you for your delicious recipes!

  15. Pat Barnes

    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!!

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