Photo: Jennifer Robins

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A Warm and Filling Veggie Entrée Even Skeptics Will Love
"Roasting" an eggplant in a pressure cooker may sound bizarre, until you try it. The intense pressure and heat quickly turn the vegetable's spongy interior soft and perfectly slumpy (before cooking, you cut the purple veggie in half and score its flesh with small cuts). It cooks in five minutes, versus the 25 to 30 it normally takes in a conventional oven. In this recipe, Robins has you top the cooked eggplant halves with diced and sautéed carrots, onion and zucchini, some marinara sauce and seasonings. It's a meatless meal with surprising heft.

Get the recipe: Veggie-Stuffed Eggplant