Eggplant Vegetable Medley (Instant Pot/Pressure Cooker)
A Vegetarian medley that can easily go from a side to Center Stage. Adapted from this recipe
Recipe type: Vegetarian
Cuisine: Fusion
  • 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
  1. 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
  2. In the meantime, wash and slice the other vegetables as indicated
  3. 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.
  4. First, add the eggplant and potatoes (wait 3 minutes but keep stirring), peppers and onions (wait another 3 minutes and keep stirring.
  5. Finally, add half the chopped mint, raisins, olives, salt and pepper to taste.
  6. 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.
  7. Close the lid and set the valve to pressure cooking position.
  8. Cook for 4 minutes at high pressure.
  9. When time is up, open the pressure cooker with the Normal Pressure Release.
  10. Transfer the contents of the pressure cooker to a serving dish immediately.
  11. Mix in the tomatoes and dress with fresh olive oil and balsamic vinegar.
  12. Garnish with the remaining mint.
Recipe by TriniGourmet at