Set the Instant Pot in saute mode, and when it hot, add the 2 tbsp of olive oil. After 30 seconds, add the chopped onion and garlic.
Saute for 2 to 3 minutes. Now add the tomatoes, tomato puree and all the spices - ground coriander, ground cumin, paprika, salt. Mix well. Cook for two minutes and turn off the Instant Pot.
Add the chopped eggplant, Italian seasoning, and ¼ cup of water. Mix again and close the Instant Pot. Ensure the vent is in the sealing position, and pressure cook the stew for 5 minutes at high pressure.
Release the pressure naturally, and when the pressure is all gone, open the instant pot. Using a potato masher or back of the spoon, mash the eggplant roughly. Garnish it with chopped parsley and serve hot.
Notes
Adjust the spices according to your preference.
Instead of Italian seasoning, you can add 1 tsp of dried oregano. A drizzle of dried or fresh mint will elevate the flavors, but I did not add it.
You can add some canned chickpeas for that added protein. As we cook the stew only for 5 minutes, either canned or parboiled beans will only work.