This is one of my signature dishes that I make all the time. Always a hit!
1 onion, chopped
16 oz mushrooms, sliced
1 pepper, I prefer yellow or orange, chopped
1 14 oz can diced tomatoes, including juice
Salt, pepper, oregano, basil, mix Italian spices. I use about 1/2 teaspoon of each but adjust as preferred.
Cut eggplant into cubes and roast in 425*F oven. I spray oil a pan and the eggplant and salt lightly to get out any bitterness.
Spray oil pressure cooker and lightly sauté onions. Add the rest of the ingredients. Add the whole can of tomatoes including juice. Seal and bring to pressure for 2 minutes and when done use quick release method by running cold water over lid to release the pressure. Adjust seasonings.
This can also be made in a crock pot but I find that the pressure cooker is much better. The tomatoes don’t oxidize this way.