My not so new instant pot has been working hard for me lately. I love the convenience of having a slow cooker, pressure cooker, steamer all in one handy electric pot. It adapts especially well to desi cooking. I steamed the eggplant in the instant pot and finished the curry on the stovetop, though you could easily make it in the instant pot. 

Ingredients:
One eggplant 

Half an onion finely diced

Half a cup of strained tomatoes

A heaping teaspoon of ginger garlic paste

A little turmeric powder (1/2 tsp)

A punch of cayenne powder

A teaspoon of cumin powder 

Half a teaspoon of coriander powder

Fresh coriander leaves to garnish (which I didn’t have)

Method:

Cut the eggplant into quarters and steam in the instant pot (I added a cup of water and used the steamer insert). While the eggplant is steaming, heat a little oil in a saucepan, add finely diced onions and sauté till translucent. Add the ginger garlic paste and cook for a few minutes being careful not to burn the ingredients. Add salt along with turmeric, coriander and cumin powders and cayenne if you are using it. Once fragrant, add the tomato purée and stir, let it cook on a low medium heat till you see the oil separate. Once the eggplant is done, Mush the eggplant lightly with a fork and add to the saucepan. Combine the eggplant well with the masala and cover the saucepan with a lid. Let it simmer in its juices for 10-12 minutes on low heat. Garnish with coriander leaves.