Eggplant Pasta (Instant Pot)

Makes

• 8 servings

Ingredients

• 2 small/medium eggplants, peeled and chopped
• 1 small red bell pepper, cored, seeded, and chopped
• 1 small/medium onion, diced
• 3 cloves garlic, minced
• 1 Tbsp tomato paste
• 1 15-oz can diced tomatoes
• 1 15-oz can tomato sauce
• 1-½ tsp salt
• ½ tsp each: red pepper flakes, basil, rosemary, sage, thyme
• 1 tsp oregano
• 2 Tbsp vegan butter
• 1 Tbsp lemon juice
• 1-½ C water
• 1 lb rigatoni
• 8 oz Violife Just Like Mozzarella shreds

Equipment

• Instant Pot
• Measuring cups & spoons
• Can opener

Process

• Combine all ingredients (except shredded cheese) in Instant Pot. Mix well to combine.
• Cover and cook on high pressure for 8 minutes.
• After 10 minutes, sent to “Venting” to quickly release pressure.
• Stir in shredded cheese and mix well to combine.
• Serve and enjoy!