5 from 6 votes
Eggplant and red pepper spread - Instant Pot
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Eggplant and red pepper spread - a piquant ratatouille of soft cooked eggplant, red peppers and tomatoes with a perfect balance of  spicy-tangy flavors and a hint of sweetness.

Course: Side Dish
Cuisine: Italian, Mediterranean
Keyword: eggplant spread
Servings: 4
Calories: 173 kcal
Author: Archana
  • 2 tablespoons EVOO
  • 3 cups Italian eggplant cut into 1/2 inch cubes
  • 1 cup red pepper diced into 1/2 inch cubes
  • ½ cup diced tomatoes
  • ½ cup onions finely diced
  • 8 garlic cloves minced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • ¼ cup water
  • 1/4 cup basil chopped
  • 2 tablespoon pine nuts toasted
  1. Turn the Instant Pot to Saute mod and heat oil. Add eggplant and peppers. Cook for 5 mins, stirring few times, until the eggplant start to become golden brown. Cover with a glass lid to speed up the process.
  2. Add white wine vinegar and deglaze the pot to loosen up any browned bit stuck to teh bottom of the pot. Add tomatoes, onions, garlic, salt, red pepper flakes  and mix well.

  3. Add ¼ cup of water. Close the Instant Pot with pressure value to sealing. Cook on Manual/Pressure Cook(Hi) for 4 mins followed by Quick Release.
  4. Open the Instant Pot and mash the spread with a spatula. Garnish with basil and pine nuts. Serve with toasted baguette or pita chips

Recipe Video

Recipe Notes

Note: This spread also tastes great over a bowl of pasta with olive oil or butter.

Nutrition Facts
Eggplant and red pepper spread - Instant Pot
Amount Per Serving
Calories 173 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 596mg26%
Potassium 606mg17%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 9g10%
Protein 3g6%
Vitamin A 1395IU28%
Vitamin C 57.8mg70%
Calcium 45mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.