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–+ servings
eggplant pasta on white plate with crushed red peppers
Melissa Altman-Traub MS, RDN, LDN

Mediterranean Eggplant Pasta - an Instant Pot Recipe

5 from 12 votes
Quick and delicious vegetable-filled meal: perfect for busy weeknights. Heart-healthy meal rich with vegetables for vitamins and fiber with little fat.
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Prep Time 10 minutes
Cook Time 10 minutes
Build and release pressure 16 minutes
Total Time 36 minutes
Servings: 6
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 teaspoons olive oil
  • 1 (15 ounce) medium eggplant peeled and chopped
  • 1 (5 ounce) onion, sliced
  • ¼ teaspoon salt
  • 2 cloves garlic, minced
  • 2 (12 ounces) zucchini chopped
  • 28 ounces diced tomatoes canned, reduced sodium
  • 8 -12 ounces water
  • 8 ounces whole wheat spaghetti uncooked, broken in half
  • 1 teaspoon herbs d'Provence
  • ¼ teaspoon dried basil
  • ⅛ teaspoon black pepper

Equipment

  • Instant Pot
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Wooden spoon

Method
 

  1. Set Instant Pot on saute - medium for 5 minutes. Add olive oil to the inner pot and heat for 30 seconds. Add eggplant, onions, and salt. Stir occasionally and saute for 4 minutes.
  2. Add minced garlic and stir for 30 seconds. Then saute setting should be done.
  3. Add zucchini, herbs de Provence, basil, and black pepper, and stir. Pour diced tomatoes over the top of this mixture without stirring.
  4. Place broken spaghetti on top of the vegetable mixture. Pour 8 - 12 oz. of water on top as needed to all spaghetti is moist.
  5. Set pressure on high for 5 minutes. Turn off the keep warm setting.
  6. After pressure cooking is done, allow for atural pressure release for 5 minutes. Then, carefully release pressure manually.
  7. Stir, serve, and enjoy!

Nutrition

Calories: 205kcalCarbohydrates: 42gProtein: 8gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 120mgPotassium: 680mgFiber: 4gSugar: 8gVitamin A: 286IUVitamin C: 26mgCalcium: 80mgIron: 3mg

Notes

This recipe was tested in a 6-quart Instant Pot Duo.
The nutrition estimate is from Spoonacular, which is based mainly on USDA data.

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