Name: Mix up of eggplants
Cook time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Spanish
Ingredients: 1 large eggplant cut into large pieces; 1 handful of frozen zucchinis sliced into rings; 1 handful of peppers sliced into strips 3 colours; 1 large onion, minced; 1 clove of garlic; 2 peeled and seeded tomatoes canned with its juice; 100 ml white wine; 1 cup vegetable broth; Salt; 1 pieces of sugar; Olive oil; Parsley; 2 tbsp cornstarch diluted in cold water

AuthorNoemie

RatingDifficultyBeginner

That recipe should be prepared in summer when there are plenty of fresh vegetables. Eggplants, tomatoes, pepper, and zucchinis will be mix up to make that delicious dish full of sun.

Yields3 Servings

Cook Time15 minsTotal Time35 mins

Ingredients

1 large eggplant cut into large pieces

1 handful of frozen zucchinis sliced into rings

1 handful of peppers sliced into strips 3 colours

1 large onion, minced

1 clove of garlic

2 peeled and seeded tomatoes canned with its juice

100 ml white wine

1 cup vegetable broth

Salt

1 pieces of sugar

Olive oil

Parsley

2 tbsp cornstarch diluted in cold water

Directions

Put the instant pot in mode browning

Fry the onions in oil during the time of preheating

Add the crushed tomatoes, garlic, parsley, and white wine

Salt, pepper

Add the sugar, bouillon, peppers, zucchinis, and eggplant

Switch the instant pot to pressure cooking mode 6min

At the end of cooking, return the instant pot to mode browning

Add the diluted cornstarch

Stir until it thickens

CategoryDishCuisineSpanishCooking Methodcooking pressure, roast

Ingredients

1 large eggplant cut into large pieces

1 handful of frozen zucchinis sliced into rings

1 handful of peppers sliced into strips 3 colours

1 large onion, minced

1 clove of garlic

2 peeled and seeded tomatoes canned with its juice

100 ml white wine

1 cup vegetable broth

Salt

1 pieces of sugar

Olive oil

Parsley

2 tbsp cornstarch diluted in cold water

Directions

Put the instant pot in mode browning

Fry the onions in oil during the time of preheating

Add the crushed tomatoes, garlic, parsley, and white wine

Salt, pepper

Add the sugar, bouillon, peppers, zucchinis, and eggplant

Switch the instant pot to pressure cooking mode 6min

At the end of cooking, return the instant pot to mode browning

Add the diluted cornstarch

Stir until it thickens

Mix up of eggplants

Ingredients Directions

Mix up of eggplants

Ingredients

Directions

Ingredients

Directions

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