Peel and chop the aubergine. Cube the courgette. Dice the peppers.
Empty 1 can of chopped garlic tomatoes with into your instant pot. Place chopped veg on top. No need to stir
Lock the lid and set the valve to Sealing. Cook on High Pressure for 15 minutes.
Leave it to naturally release for 5 minutes, then carefully switch the valve to Venting for a quick release of any remaining pressure.
Open the lid, give it a good stir, if using add a squeeze of tomato purée, and add a few dashes of spice mix. Taste and add more if needed or season with salt to taste.
