Peel and slice the eggplant and carrots. Set aside.
Cut and quarter the cabbage. Set aside.
In the instant pot, add the oil, press saute and adjust time to 7 minutes. Allow oil to heat. Add onions and garlic and cook for 1 minutes. Continue to stir so it does not stick to the pot.
Add the eggplants, cabbage, and carrots. Stir. Then add vegetable stock. Close the lid and turn the valve to sealing. Pressure cook on high for 15 minutes. After 15 minutes, quick release.
Open the lid, Press saute again and adjust the time for 18 minutes. This will help the extra liquid to boil off. Mash the vegetables, then add the tomato paste, lime juice, and seasonings. Add additional salt and pepper to taste.
Add spinach and combine the vegetables together. Continue to cook until the instant pot timer stop.
Serve warm with rice and enjoy.
HAITIAN LEGUME PRO TIPS
Slice the eggplant and cabbage as evenly as you can to help the vegetables cook in the instant pot.
Vegetables: You are not limited to the vegetables listed above. You may use Militon (Chayote), purple cabbage, shallots, even beans/peas.
You may prepare this meal with the eggplants unpeeled.
Don’t forget the oil! I used olive oil for this dish. A good quality olive oil will definitely enhance the flavor of the dish. Make sure to drizzle a couple of tablespoons in the pot when cooking the onions and garlic.
No dicing necessary. The beauty of this dish is that everything is cooked and condensed in the instant pot. No need to dice or finely chop any vegetables.
Season as you go. I mostly used the Epis, salt, and pepper to season this dish. However, other choices may include better than bouillon (vegetable base), Worcestershire sauce, and hot pepper for some heat – you may like this Haitian hot pepper sauce.
Herbs. I did not include additional herbs in this dish as it is already blended in the Epis. However, feel free to add more basil, parsley, and or thyme. Both fresh and dry herbs are perfectly fine to add.