Spicy Eggplant Stew

Happy Wednesday, friends! Spring is finally showing up in little ways, and I’ve found myself craving lighter, veggie-forward meals for dinner. So today I’m sharing something a bit special—my very first pressure cooker recipe here on the blog! While I’ve used this magical appliance countless times in my kitchen, somehow I never posted about it. That changes today with this vibrant, spicy eggplant stew—perfectly timed for the season.

This stew is somewhat similar to Italian Caponata, but I’ve added a little heat to it with Thai chili peppers. The spice brings a warm twist that makes the dish irresistible. One of my favorite finishing touches is stirring in a spoonful of good-quality red wine vinegar—it brightens the flavor beautifully. If you can find Japanese eggplants, I highly recommend them; their thin skin and sweet flavor give the stew a delicate texture without any bitterness. I love serving it over quinoa or fluffy couscous, but warm naan or pita works just as well.

P.S. Don’t worry if you don’t own a pressure cooker—you can make this in a Dutch oven too. Just give it a little more time to cook and let the flavors meld.

🍆 Spicy Eggplant Stew (Serves 4)

Recipe by Srima KharaCourse: Uncategorized

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

270

kcal

Ingredients

• Olive oil – ½ cup
  

• Garlic – 4 cloves, minced
  

• Japanese or regular eggplants – 4, cut into large chunks
  

• Big yellow onion – 2, roughly chopped
  

• Chili pepper – 2 medium, or several small Thai chilis, cut lengthwise
  

• Fresh basil – 16–20 large leaves
  

• Capers – 4 tablespoons
  

• Olives – 20–24
  

• Ripe fresh tomatoes or canned tomatoes – 3 cups, roughly chopped
  

• Tomato paste – 4 tablespoons
  

• Red wine vinegar – 2 tablespoons
  

• Sugar – 2 teaspoons (or to taste)
  

• Salt – 2 teaspoons (or to taste)
  

• Chopped parsley – 6 tablespoons, for serving

Directions

• Turn the Instant Pot to the sauté setting.
  
• Heat the olive oil, then add the minced garlic and chili. Fry for about 30 seconds.
  
• Add the eggplant and onions. Sauté for 5–6 minutes, stirring occasionally.
  
• Add the rest of the ingredients, except the chopped parsley. Stir everything together well.
  
• Cover with the lid and pressure cook for 20 minutes.
  
• Once done, let the pressure release naturally or use quick release.
  
• Serve warm, garnished with chopped parsley and paired with naan, pita, or your favorite grain.