LET'S GET STARTED
YIELD
4
CUISINE
Italian
TIME
50 min
COURSE
Appetizer
– 3 tbsp olive oil – 1 bay leaf – 1 cup onion chopped – 2 garlic cloves – ¾ tsp salt or to taste – 1 tbsp sugar – 1 large eggplant approx 1 lb 2.5 oz, chopped – ½ cup celery chopped, 4.1 oz – 10 green olives chopped – ½ cup roasted red bell pepper canned, 3.6 oz – 14.5 oz fire-roasted tomatoes 1 can – 2 tbsp capers – 2 tbsp raisins – 1 tsp Italian seasoning – 1 tsp ground black pepper heaped tsp or to taste – 3 tbsp red wine vinegar – 1 tsp red chili flakes or to taste – 5 to 7 fresh basil leaves chopped Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
Set the Instant Pot in saute mode. Add the 3 tbsp of oil and, when the oil is hot, add the bay leaf chopped onion and garlic. Add the salt and sugar as well. Water will ooze out, and it’s normal. Saute until the onion turns soft and tender or for about 3 to 4 minutes. Now turn off the Instant Pot. Turning it off after sauteing onion helps to prevent the burn signal in the newer Instant Pot models.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.