Spicy Eggplant Stew
Nutrition consultant with health coach and yoga studies.
  • 2tbsp olive oil
  • 1 garlicfinely minced
  • 1tsp cinnamon powder
  • ¼tsp white pepper
  • ¼tsp finely chopped cacho cabra chili pepper
  • ½ white onionfinely diced
  • ½ eggplantdiced
  • 8 mushrooms
  • ½ red bell pepperfinely diced
  • 1 tomatofinely diced
  • ¾cup tomato sauce
  • ½cup bone broth or water
  • saltto taste
  1. 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.
  2. Add the rest of the vegetables, tomato sauce, and bone broth or water. Stir.
  3. 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.
  4. When done cooking, press Cancel and turn the steam release handle to Venting.
  5. Open pot lid and serve. You can serve it with meat or go vegetarian with basmati rice. Both make a perfect combination.