Stewed Eggplant in Tomato Sauce

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This is a comforting, versatile dish that can be combined with many different proteins or grains. The oil creates a rich, filling sauce. It takes less than 20 minutes from start to finish in the Instant Pot. On those tired weeknights where I want to ditch my plan and go out to eat, I often make this. I think it’s even easier and faster than going out, and has that satisfaction factor that you want on a willpower depleted night.

Stewed Eggplant in Tomato Sauce (Instant Pot)

  • Servings: Makes 4 Servings
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Each Serving Contains:

  • 14 oz Veggies
  • 1 Fat Serving

Ingredients

Veggie Serving

  • 2 medium eggplants, cubed
  • 2 bell peppers, yellow and red
  • 1 (14.5-oz) can diced tomatoes, including liquid

Fat Serving

  • 2 oz (or 4 Tbsp) olive oil ​(4 fats)

Condiments & Spices

  • 1/2 cup marinara sauce
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp Italian seasoning
  • 1/8 tsp red pepper flakes
  • 1 tsp salt
  • 1/4 tsp black pepper

Maintenance Modifications

  • Grain Additions: I love this dish over quinoa or polenta.
  • Protein Additions: Choose any of the proteins listed below.

Directions

  1. Place your inner pot on your food scale and weigh out 42 oz (2 lb 10 oz) of eggplant, peppers, and tomatoes.
  2. Add the oil, marinara sauce, and all of the seasonings. The vegetables release so much water that it’s not necessary to add any liquid. The pot will still be able to come to pressure.
  3. Place the inner pot in the Instant Pot and close the pot lid to Sealing.
  4. Set to Manual (high) for 3 minutes. When it beeps, carefully use Quick Release.
  5. Stir in beans (if using beans as your protein).
  6. Turn on the Sauté function and simmer the dish, uncovered, for about 6-8 minutes to evaporate some liquid. Salt to taste.
  7. Divide into 4 equal servings, or weigh out 14 oz for 1 serving.

Serve with a protein serving. You could mix and match with the following, using half of a serving of two different proteins. Some suggested protein options are:

  • Chickpeas ​(6 oz = 1 protein)
  • White beans ​(6 oz = 1 protein)
  • Quinoa ​(4 oz = 1 protein)
  • Plant-based ricotta ​(2 oz = 1 protein)
  • Pine nuts ​(2 oz = 1 protein)

Recipe Source: Katie’s Bright Kitchen

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12 Comments

  1. Oh dear – I’m all ready to make this but directions say to measure out the eggplant, peppers, and onions. But the ingredients don’t call for onions. The call for can of tomatoes but directions don’t mention adding tomatoes. I’m I confused or is there a typo in the directions. Dish sounds delish!

     
    • Oops. Sorry, I’ll fix that tomorrow. Onions are optional, as part of the veggie total. I usually don’t use onions. Not sure how that slipped in there.

       
  2. Julie Rowe

    This looks great! Thank you!

    Sent from my iPhone

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  3. Andi Straus

    Katie this looks so good. I’ve been doing the 10/10 vegetable split between lunch and dinner (you’re the one who gave me the idea, actually) so I don’t know how to calculate my servings using this recipe. Just weigh out 40 ounces of veggies plus 4 fat servings? Thanks. I have an IP and love your recipes so I know I’ll love this one.

     
  4. West Seattle Gal

    How would you make in crock pot or stove top? Do you peel the eggplant? Thanks for sharing!

     
  5. This was absolutely delicious. Thank you for sharing!!

     
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  8. Katherine

    Shouldn’t we add 56 oz of veggies, including the diced tomatoes in step 1? 12×14=56 Or am I missing something?

    Thanks for all your recipes, Katie! I made this with with the higher amount of veggies and it was great — just like everything else I’ve made from your site.

     

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