1–2 diced eggplant
2-3 diced carrots
2 diced celery stalks
2-3 small potatoes – diced
3-4 large mushrooms- cut into thick slices
1-2 onions, chopped
1 can tomatoes
2 tablespoons tomato paste
2 cloves garlic
2 tsp salt, 1 1/2 tsp pepper
1 tsp paprika, 1 tsp oregano, 1 tsp cumin
1 tsp crushed red pepper (optional for spice)
1 bay leaf
4 cups water or broth
Sauté carrots, celery, onions, mushrooms, garlic about 3-4 minutes.
Stir in 1–2 tablespoons tomato paste. Cook it for about 1 minute.
Add eggplant, potatoes, tomatoes, spices. If whole tomatoes hand crush once in pot.
Add water/broth (just enough to barely cover).
Add bay leaf.
Cancel Sauté. Seal lid.
Pressure Cook High 12 min. Natural release 10 min, then quick release.
Remove lid and set Instant Pot to Sauté.
Simmer the stew uncovered for 5–10 minutes, stirring gently.
Remove bay leaf
Add ¼ -½ tsp Balsamic vinegar or red wine vinegar to the bowl when serving.