Ingredients: 1 eggplant, peeled and cubed 1/2 cup olive oil 1/4 cup chopped fresh parsley Salt and pepper, to taste 2 cloves garlic, minced 1/4 cup grated Parmesan cheese 3 cups chicken broth or vegetable broth 1 can (14.5 ounces) diced tomatoes with their juice, undrained 1 can (15 ounces) black beans, rinsed and drained 8 ounces shredded mozzarella cheese Instructions: In a large pot or Dutch oven over medium heat, heat the eggplant until it is soft. Add the olive oil and cook until the eggplant is lightly browned. Stir in the parsley and season with salt and pepper. Add the garlic and cook for 1 minute more. Stir in the Parmesan cheese and continue cooking for 1 minute more. Pour in the chicken broth or vegetable broth. Bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes or until all of the liquid has been absorbed. Remove from heat and let cool slightly before serving. Serve with shredded mozzarella cheese on top.
Cut the bacon into small pieces (we used lardon or spec) which is a chunky smoked bacon
what else can you serve with eggplant
Slice the eggplant – so large round slices about ¼ inch thick that you are going to place in the bottom of your tin you are going to cook the dish in (we checked the size by placing them in the tin). The rest of the eggplant was diced into small cubes.
Prepare The Eggplant for the Tin
Take the sliced eggplant and cook to brown both sides in oil – can be done in the instant pot – or we used a separate pan. (also cook the diced eggplant after this) – see both aside to cool. While you are doing this also boil some water and cook the pasta to a hard al dente – that is not quite cooked – still very firm
Prepare the Vegetables
Cut and prepare the vegetables – because there were a few we used a food processor on pulse to make it quicker. (carrot, celery, onion – do each one separately) Turn on the Instant pot to Saute – hot – and while it is warming up fold some parchment paper into a triangle and measure the size of the cooking tin and cut to size – test by placing it in (see the video) Get a brush and some soft butter and grease the cooking tin. Place in the parchment paper and then grease the top or it also. Sprinkle some of the breadcrumbs (keep about ⅓ back for when the cooking is finished for topping) Now when the instant pot is hot add the oil and half of the butter and begin cooking the vegetables – stirring well. After about 3-4 minutes add the bacon. Give it a stir and then add the mince – breaking the mince apart and stir well again. After about 1-2 minutes add the tomato paste – followed by the red wine, and the passata. Also add the salt and pepper to season – and optionally we added a good pinch of cayenne pepper. Not so much as to make it hot- but in dishes like this by adding a small amount you will find that it brings out the flavor of the other ingredients. Next add the chopped basil and mix in.
Prepare All The Lasagne Ingredients For Instant Pot Cooking
Put on the Instant Pot lid and cook on high pressure for 10 minutes, with quick release. While this is cooking – place the cooked eggplant circles into the cooking tin. After the cooking do not forget to taste the tomato mince base – often with tomato sauce and paste the taste is quite acidic – and to offset this add a little brown sugar. We also felt that to enhance the flavor – we added a dash of Lea & Perrins sauce. By now your past has cooled down and put it in a bowl – and add in the diced eggplant that has been also sauteed. Next add in the peas and mix all together. Now add some of the cooked tomato mince and mix. Then add in ¾ of your cheese and some more of the cooked meat and sauce. Mix all together. The next step is to add the mix to the cooking tin, with the eggplant circles on the bottom. Add it slowly and fill the tin to around ⅞ full. Then cover this with aluminum foil and lower it into the instant pot bowl (put in the trivet). Add water to 50 percent height of the cooking tin and cook for 20 minutes in high pressure and 10 minute natural release. After cooking in the instant pot – sprinkle the remaining breadcrumbs followed by the cheese and broil in the oven for about 5 minutes just to brown the top – This is optional, but it does make it look nice. After this carefully take out and garnish with some greens and you have a great new way to serve a pasta dish. I hope you enjoy.
