Tonight, I made up a dish using the Instant Pot, with some dried tomatoes and eggplants - approximately 3 lbs worth of tomatoes, and 2 lbs worth of eggplants. I toasted the tomatoes briefly in a dry skillet, then soaked in hot water until soft; the eggplants were soaked in hot water until I finished all of the preps, and it was still sort of hard, but it was to be pressure cooked, so no problem. The tomatoes were blended to just 5 cups, so it was thick. I cooked some onions, garlic, and bell peppers, and set them aside, then added some spelt, barley, thyme, and chopped parsley and basil (half of the large amount of basil, leftover from the cuttings), plus the eggplant and some more water, and set the IP to 15 min to pressure cook. When done, I released the pressure, stirred in about 1/2 c toor dal, and re-set it to pressure cook 10 more minutes. When the pressure was released naturally, I stirred the onions, garlic, and peppers back into it, along with the second half of the basil, and that was it!
Cooked peppers, onions, and garlic, added after the pressure cooking. by
pepperhead212, on Flickr
Finished dish, made with dried tomatoes and eggplants. by
pepperhead212, on Flickr
Dish served with some grated pecorino. by
pepperhead212, on Flickr
