A Vegetarian medley that can easily go from a side to Center Stage. Adapted from this recipe
Ingredients
1 large eggplant, cubed (or 2 medium)
1 tsp salt
¼ cup olive oil
1 medium green or red bell pepper, cut into strips
1 cup black olives
1 onion
2 medium potatoes, cubed
3 medium tomatoes, cubed
1 tbsp raisins, rehydrated and squeezed
1 bunch fresh mint
balsamic vinegar
salt
pepper
Instructions
Put the eggplant in a strainer and sprinkle the cubes with salt. To get all of the bitter liquid out: add a plate on top of the cubed eggplant and some kind of weight on top of that to push it down (I used a small cast iron saucepan). Leave them to rest for about half an hour
In the meantime, wash and slice the other vegetables as indicated
In the pre-heated pressure cooker, on high heat without the lid, add the olive oil an brown the vegetables, adding them in the following order, stirring them constantly with a wooden spoon.
First, add the eggplant and potatoes (wait 3 minutes but keep stirring), peppers and onions (wait another 3 minutes and keep stirring.
Finally, add half the chopped mint, raisins, olives, salt and pepper to taste.
If you're using an electric pressure cooker that requires more than ½ cup of water to reach pressure, add one cup of water. Otherwise use ¼ to ½ cup of water. If you can get away with ¼ cup of water that is ideal as the eggplant will spring a lot of water.
Close the lid and set the valve to pressure cooking position.
Cook for 4 minutes at high pressure.
When time is up, open the pressure cooker with the Normal Pressure Release.
Transfer the contents of the pressure cooker to a serving dish immediately.
Mix in the tomatoes and dress with fresh olive oil and balsamic vinegar.
Garnish with the remaining mint.
Recipe by TriniGourmet.com at https://www.trinigourmet.com/recipe-eggplant-vegetable-medley-instant-pot-pressure-cooker-join-me-on-my-new-twitch-journey/