Russian Eggplant Caviar

Step 1

Finely dice the onion. Mince the garlic. Grate the carrot. Chop the eggplant and sweet bell pepper into small cubes.

Step 2

Add all the ingredients except for cilantro into your Instant Pot. (See note below about garlic and water)

Step 3

Close the lid of your Instant Pot and turn the valve to Sealing.

Step 4

Press Manual or Pressure Cooker button (depending on your model) and use the arrows to select 15 minutes.

Step 5

It should take about 14-15 minutes to come to pressure. Might be a bit less depending on your model.

Step 6

Once the Instant Pot beeps that the 15 minutes of cooking are done, do a quick release. This should take about 2 minutes.

Step 7

Take the lid off, mix, turn the Instant Pot on sauté mode and cook for about 10 minutes stirring occasionally until most of the liquid evaporates.Alternatively, mix and then drain the liquid.

Step 8

Add the garlic (if it was not added in the beginning), add the chopped cilantro, and mix.

Step 9

Serve hot or cold.

Step 10

Heat up one tablespoon of oil in a Dutch oven on medium heat. Add the onion and carrots and cook for about 7-9 minutes until very soft but not coloured.

Step 11

Add the rest of the ingredients, bring to boil and cook for about 20 minutes on medium heat, stirring occasionally. (See note below about garlic)

Step 12

After 20 minutes, reduce the heat to low, cover the pot and simmer for about 40 minutes.

Step 13

Open the lid, check how much liquid is in the Eggplant Caviar. If it's too much then turn the heat to medium and cook until it evaporated. Alternatively, drain the liquid.

Step 14

Add the garlic (if it was not added at the beginning), add the chopped cilantro, and mix.

Step 15

Serve hot or cold.