Using the Sauté function, heat the Instant Pot, add oil and garlic to the hot pot and let it sizzle for 30 seconds.
Add water, eggplant, tomatoes, onions, bell pepper, salt, and pepper to the pot.
Set the Instant Pot to high pressure for 4 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release any remaining pressure.
Add additional water if needed. Garnish with chopped fresh basil and serve.
Stovetop Instructions
Heat a 3-quart pot on high heat. Add oil and when the oil is hot, add garlic and sauté for about 10-15 seconds. Add onions and bell peppers and sauté for 5 minutes until the vegetables have softened.
Add 1 cup water, eggplant, tomatoes, basil, salt, and pepper to the pot.
Cover the pot and cook for 15-20 minutes until the eggplant is well-cooked.
Tips And Tricks For Tomato Eggplant Soup
The trick with this soup is to not overcook it so you don't have mushy vegetables
Be sure to peel your eggplant before you dice it.
You can use canned or fresh tomatoes
The vegetables in this soup are quite delicate so it won't freeze very well.
Feel free to top with a little cheese if you like. I use parmesan or asiago to top my Tomato eggplant stew.