YIELD
6 servings
TOTAL TIME
47 minutes
Start by slicing, cutting, dicing, mincing, or chopping your cabbage, carrots, eggplant, onions, garlic, and lemon or lime. Add the oil, press saute, and adjust the time. Allow the oil to heat.
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Add the eggplants, cabbage, and carrots. Stir. Then add vegetable stock. Close the lid and turn the valve to sealing. Pressure cook. After 15 minutes, quick release.
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Mash the vegetables with a potato masher or ladle, then add the tomato paste, lime or lemon juice. Add spinach and combine the vegetables together. Continue to cook. Serve and enjoy with rice.
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