Spicy Eggplant Stew

Happy Wednesday everyone! Spring is in the air, and we are in the mood of cooking a light veggie dish for dinner. Also, we are very excited to present our very first recipe cooked in pressure cooker. We’ve been in love with this device for a while and used it for many dishes, but somehow we have never had a chance to post any of them. It’s time to change that and share this beautiful spring Spicy Eggplant Stew.

Eggplant Stew

This dish is similar to Italian Caponata but a bit spicier. We added a few Thai chili peppers to give it a spice kick and an interesting note. To make the stew even more flavorful, stir in a tablespoon of a quality red wine vinegar. You’ll be surprised how this small touch it will brighten the taste. We also highly recommend using Japanese eggplant, because they have much thinner skin and doesn’t have a bitter flavor. That’s why the stew gets its lovely texture; the stew will be perfect over quinoa or couscous.

Spicy Eggplant Stew recipe

NOTE: If you don’t have a pressure cooker, you can use your Dutch oven. The result will be divine as well. Just don’t forget to increase cooking time slightly.

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Spicy Eggplant Stew

Prep Time: 10 mins
Cook Time: 30-40 mins


  • olive oil - 1/4 cup
  • garlic - 2 cloves, minced
  • Japanese or regular 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


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

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  • comment-avatar
    Alanna April 19, 2019 (8:08 pm)

    I made this recipe once before and LOVED it. Making it again and realized it doesn’t say whether it should pressure cook on low or high…. looks like you just forgot that word! Which level should it cook on?

    • comment-avatar
      Anna Voloshyna May 27, 2019 (10:02 pm)

      Thanks for letting me know. I’ve just updated the recipe. So happy you liked it 🙂