Ingredients

• 1.5 lb eggplant cut into cubes
• 1 large yellow onion chopped
• 1 green bell pepper diced
• 1 carrot chopped
• 28 oz diced tomato
• 28-oz cans garbanzo beans
• 6 large garlic cloves minced
• 2 bay leaves
• 1½ tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp oregano
• ¾ tsp ground cinnamon
• ½ tsp ground turmeric
• ½ tsp black pepper
• parsley and mint for garnish

Procedure

Salt cubed eggplant. Sweat for 20 minutes. Rinse.

Sauté onions, peppers and carrot to soften. Add garlic and bay leaf and other spices. Cook another minute until fragrant.

Transfer to Instant Pot. Deglaze skillet with 1 cup water. Add beans, tomatoes both with liquid and eggplant. Slow cook on low 4 hours.

Notes

• Ref