Aubergine Sauce

• 900g aubergine
• 1,2 liter boiling water (or enough to cover aubergine)
• 25g butter
• 2 onions
• 1 crushed clove garlic
• 1 hot pimento or pepper (finely diced)
• Salt and pepper.

Peel and slice the aubergine.

Pour boiling water into the open cooker and add salt.

Add the aubergine.

Use the pressure level 1.

close the lid and bring to pressure.

Cook for 10 minutes and the turn the pressure selector to the steam release position or place the cooker under cold running water.

Meanwhile, chop the onions and lightly fry in a saucepan with the butter, plus the garlic and pimento.

Add a little water to prevent the ingredients burning. Remove from the heat and cover the saucepan to keep warm. Drain the cooked aubergine and add to the saucepan.

Place on a low heat and stir with a wooden spoon until the aubergine is reduced to puree. Season.