Ingredients:
● 1 small eggplant, cut into cubes
● 1 cup fresh basil
● 2 cups grape tomatoes
● 1 onion, chopped
● 2 summer squash, sliced
● 2 zucchini, sliced
● 2 tablespoon vinegar
● 2 tablespoon tomato paste
● 1 tablespoon garlic, minced
● 1 fresh lemon juice
● 1/4 cup olive oil
● Salt
Instructions:
1. Add basil, vinegar, tomato paste, garlic, lemon juice, oil, and salt into the blender and blend until smooth.
2. Add eggplant, tomatoes, onion, squash, and zucchini into the instant pot.
3. Pour blended basil mixture over vegetables and stir well.
4. Seal pot with lid and cook on high for 10 minutes.
5. Once done, allow the pressure to release naturally. Remove the lid.
6. Stir well and serve.
Nutrition: 8 servings / Calories: 103 Fat: 6.8 g Carbohydrates: 10.6 g Sugar 6.1 g Protein: 2.4 g Cholesterol 0 mg
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