Afghan Eggplant Stew (Instant Pot)

Ingredients

1 large eggplant or 2 small

3 tbsp olive oil

Whole yellow onion

Whole jalapeño

5 garlic cloves minced

Half of 28 oz large can of crushed tomatoes

1.5 cup chicken stock

Equal parts turmeric, black pepper, paprika, coriander, cumin

Dash of cinnamon and allspice

Salt, sumac, lemon, parsley to taste as finish

Directions

• Salt large eggplant hunks in bowl, drain, rinse, dry

•Sauté whole onion and jalapeño diced in instant pot in olive oil heavy pour

•Add eggplant and cook down a little to add browning

•Add 5 garlic cloves, half can tomatoes, cup chicken broth, turmeric, black pepper, paprika, coriander, cumin, cinnamon, allspice

•Add salt and sumac and lemon as needed

•12 or so minutes