Black Bean Stew
Spicy Eggplant Stew
| By : |
Nutrition consultant with health coach and yoga studies.
| Servings |
2 Portions
|
Ingredients
- 2 tbsp olive oil
- 1 garlic finely minced
- 1 tsp cinnamon powder
- ¼ tsp white pepper
- ¼ tsp finely chopped cacho cabra chili pepper
- ½ white onion finely diced
- ½ eggplant diced
- 8 mushrooms
- ½ red bell pepper finely diced
- 1 tomato finely diced
- ¾ cup tomato sauce
- ½ cup bone broth or water
- salt to taste
Ingredients
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute. Set time to 4 Minutes. Add the oil, seasonings, onion, and eggplant to the Instant Pot® pot. Stir from time to time until Sauté ends.
- Add the rest of the vegetables, tomato sauce, and bone broth or water. Stir.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 8 Minutes.
- When done cooking, press Cancel and turn the steam release handle to Venting.
- Open pot lid and serve. You can serve it with meat or go vegetarian with basmati rice. Both make a perfect combination.
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