1eggplant, cut into bite-sized pieces(about 2 1/2 cups / 270g)
½teaspoonsalt
1tablespoonwater
1smallcan tomato paste(6oz / 170g)
2tablespoonscoconut aminos
1cupwater(235ml)
A few turns of black pepper
Instructions
Press the saute button on your Instant Pot (IP) and allow the inner pot to heat up for 2 minutes. Add the onion, garlic and parsley and saute for 1 minute, stirring frequently so the garlic doesn’t burn.
Add the eggplant, salt and 1 tablespoon of water and cook for three minutes, stirring frequently. Add the tomato paste, coconut aminos, water and black pepper and stir.
Turn the IP off and lock the lid into place. Turn the nozzle to the “sealing” position and using the manual setting, set the timer for 20 minutes.
When the timer goes off, use the quick release method.