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4.89 from 9 votes

Eggplant and red pepper spread - Instant Pot

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Italian, Mediterranean
Servings: 4
Calories: 173kcal


  • 2 tablespoons EVOO
  • 3 cups Italian eggplant cut into ½ inch cubes
  • 1 cup red pepper diced into ½ inch cubes
  • ½ cup diced tomatoes
  • ½ cup onions finely diced
  • 8 garlic cloves minced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • ¼ cup water


  • ¼ cup basil chopped
  • 2 tablespoons pine nuts toasted


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



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


Calories: 173kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 606mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1395IU | Vitamin C: 57.8mg | Calcium: 45mg | Iron: 1.3mg
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