The Instant Pot Bible: Eggplant and Caper Pasta Sauce
6Makes enough for 1-1⁄2 pounds dried pasta
6Makes enough for 1-1⁄2 pounds dried pasta
  1. Press the button for SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F. Set the time for 10 minutes. If necessary, press START.
  2. 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.
  3. 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.
  4. 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.
  5. Unlatch the lid and open the cooker. Stir well before serving.
Recipe Notes

Serving suggestion: Top the sauced pasta with lots of finely grated Parmigiano-Reggiano or crumbled feta.