This recipe makes a lot of sauce. And with pasta, it’s more of a meal than a first course or a side dish, given how stocked the sauce is. We used jarred marinara because we wanted that smooth texture without having to create a marinara, puree it, and then carry on with the eggplant recipe. That said, you can always make your own Buttery Marinara Sauce and use it here.
Categories: SUPER EASY / FEWER THAN 10 INGREDIENTS / FAST/SLOW / QUICK RELEASE /VEGETARIAN / CAN BE GLUTEN-FREE / FREEZES WELL
Note: For an 8-quart cooker, you must increase the broth to 3⁄4 cup (use the remaining ingredients as stated).
— Bruce Weinstein and Mark Scarbrough
Excerpted from The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough, © 2018 Bruce Weinstein and Mark Scarbrough. Published by Little, Brown and Company | Hachette Book Group. Photos by Eric Medsker
- 2 tablespoons butter
- 1 medium yellow onion chopped (1 cup)
- 2 medium garlic cloves peeled and minced (2 teaspoons)
- One 1- pound eggplant diced (3-1/2 cups)
- 1 medium yellow or green bell pepper, stemmed, cored, and chopped (1 cup)
- 1 tablespoon drained and rinced capers, chopped
- One 24- ounce jar plain marinara sauce (3 cups)
- 1/2 cup vegetable broth
- 1/4 cup loosley packed fresh parsley leaves
- Press the button for SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F. Set the time for 10 minutes. If necessary, press START.
- Melt the butter in a 3- or 6-quart pot, then add the onion. Cook, stirring often, until softened, about 3 minutes. Add the garlic and cook for a few seconds, until fragrant.
- Add the eggplant, bell pepper, and capers. Stir for 1 minute. Turn off the SAUTÉ function. Pour in the marinara sauce, broth, and parsley and stir until uniform. Lock the lid on the pot.
- If you’ve used a pressure setting, when the machine has finished cooking, use the quick-release method to bring the pot’s pressure back to normal.
- Unlatch the lid and open the cooker. Stir well before serving.
Serving suggestion: Top the sauced pasta with lots of finely grated Parmigiano-Reggiano or crumbled feta.
