Prepare your ingredients. In the instant pot, add the oil, press saute and adjust the time. Allow the oil to heat. Add onions and garlic and cook. Continue to stir. Add the eggplants, cabbage, and carrots. Stir, add vegetable stock. Close the lid and turn the valve to sealing. Pressure cook on high, then quick release.

Mash the ingredients, then add the tomato paste, lime or lemon juice, and remaining seasonings. Add additional salt and pepper. Stir well to combine. Add spinach and combine the vegetables together. Continue to cook until the instant pot timer stops. Serve and enjoy with rice or starch of your choice.