Ingredients:
- 1 large potato, cubed
- 1 onion, chopped into wedges
- 1 large eggplant, cubed
- 1 medium bell pepper, cubed
- 1 medium zucchini, sliced into thick rounds
- 6 cherry tomatoes, halved
- A handful pine nuts
- 1/4 cup olive oil
- 1/2 tablespoons capers
- 1/2 tablespoon raisins, soaked in water
- 1 cup basil, chopped
- 2 tablespoons green olives, pitted
- Salt and pepper to taste
Method:
- Sprinkle salt over eggplant and place in a strainer for 30 minutes.
- Set Sauté option and add oil to the instant pot. Add eggplant and sauté for 2-3 minutes. Add onion and pepper and sauté until translucent. Add rest of the ingredients and sauté for 2 minutes. Add 1/2-cup water, salt and pepper.
- Close lid. Select Manual option and timer for 4 minutes. Quick release steam.
- Stir and serve.