Spicy Eggplant

This is an experiment. I usually only make ratatouille with eggplant and I wanted to try and expand my repertoire. 

Raizel is currently in love with cumin, so I thought maybe this could work.


1 eggplant, cubed, lightly salted and roasted in a 425*F oven. 

1 onion, chopped 

1 pepper, chopped 

1 14 oz can of diced tomatoes 

2 teaspoons coriander and cumin

1/2 teaspoon turmeric 

2 cloves garlic, crushed 

1/8 teaspoon red pepper flakes 

Salt and pepper to taste


Spray oil pressure cooker. Place ingredients in pot. Cook 2 minutes to pressure.

I lightly sauté the onion and spices while prepping the rest of the ingredients.

I am not sure if it will need other spices.
Here is the initial picture:


I adjusted the seasoning slightly. I think it is pretty good.

Here is the end product picture:


Raizel said, “it’s delicious. I want more.”

According to her, “turmeric and cumin are great with everything, including eggs.”

Raizel clearly is a cooker, like her mommy.


5 thoughts on “Spicy Eggplant

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