Vegetarian

Spicy Eggplant Stew - 1 Cup takes several minutes to prepare.

Spicy Eggplant Stew - 1 Cup takes several minutes to cook.

Spicy Eggplant Stew - 1 Cup makes 8 servings.

The ingredients for Spicy Eggplant Stew - 1 Cup are:

olive oil - 1/4 cup
garlic - 2 cloves, minced
Eggplants - 2, cut into large chunks
big yellow onion - 1, roughly chopped
chili pepper - 1 medium, or a few small Thai chilis, cut lengthwise
fresh basil - 8-10 big leaves
capers - 2 tablespoons
olives - 10-12
ripe fresh tomatoes or canned tomatoes- 1 1/2 cups, roughly chopped
tomato paste - 2 tablespoons
red wine vinegar - 1 tablespoon
sugar 1 teaspoon, or to taste
salt - 1 teaspoon or to taste
chopped parsley - 3 tablespoons, for serving

Here is how you make Spicy Eggplant Stew - 1 Cup:

Turn the Instant Pot to the saute setting.Heat the olive oil, then add minced and chili. Fry for 30 seconds.Then add the eggplant and onion. Saut? for 5-6 minutes stirring occasionally.Add the rest of the ingredients, except for the chopped parsley. Stir well.Cover with the lid, and pressure cook on for 20 minutes.After the cooking time is up, you can let the pressure release naturally or use the quick release.Serve with warm naan or pita bread. Garnish the stew with the chopped parsley.Serving Size:?Makes 8 1-cup servings

The nutritional information for Spicy Eggplant Stew - 1 Cup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 125.9

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 197.6 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 4.5 g
• Protein: 2.1 g