Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.
2. Add pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
3. Meanwhile, in a skillet, melt butter. Add in breadcrumbs and mix well. Remove from heat and allow them to cool. Mix with 1/3 cup shredded parmesan cheese and set aside.
4. When the pasta is finished, mix in mozzarella balls. Tip into a casserole dish. Sprinkle with the breadcrumb mixture and broil for 2-3 minutes.
The eggplant doesn't get slimy when pressure cooked, which is another perk of making it this way.
In addition, the bitterness of the eggplant doesn't come through because the acidity of the tomatoes counteracts that and breaks it down while cooking.
No, you can't tell there's eggplant in this dish. I posted this as a sneak preview in my Facebook group, and it was a huge hit, so I am sure you guys will love it too.
Eggplant Pasta https://twosleevers.com/instant-pot-eggplant-pasta/