Eggplant-Tomato Stew with Chickpeas and Fresh Basil

I was surprised when I realized that many people had never cooked eggplant at home. So now, I love hiding eggplant in various dishes. The combination of flavors in this stew makes it a light but satisfying dish. Add some good-quality fragrant olive oil to the top of the hot soup before serving for a last-minute burst of flavor.

Active Time: 15 minutes

Function: Sauté (Normal); Manual (High)

Release: Natural + Quick

Total Time: 35 minutes

Egg-Free, Nut-Free, Dairy-Free, Gluten-Free, Vegan, Low-Carb • 10 Ingredients or Less • SERVES 4

• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 4 cups peeled, chopped eggplant
• 1 (14.5-ounce) can chickpeas, drained and rinsed
• 2 cups chopped tomatoes or 1 (14.5-ounce) can diced tomatoes
• 1 cup chopped onion
• 1 cup stemmed, seeded, and roughly chopped red, yellow, or orange bell pepper
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ¼ cup chopped fresh basil
• Extra-virgin olive oil, for serving (optional)

1. Select SAUTÉ/NORMAL on the Instant Pot. When the pot is hot, add the vegetable oil. Once the oil is hot, add the garlic and allow it to sizzle for about 30 seconds. Select CANCEL.

2. Add the eggplant, chickpeas, if using, tomatoes, onion, bell pepper, salt, and pepper.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then quick-release any remaining pressure.

4. Ladle the stew into bowls and garnish with the basil. Drizzle with olive oil, if desired, and serve.