Press the sauté button on the Instant Pot and leave to preheat.
Once display says HOT, add the olive oil.
Add the onion and garlic cloves and sauté until soft, stir regularly.
Add the lamb and cook for 10 minutes until browned, stir occasionally.
Drain off the mince, add the water, chopped tomatoes, tomato paste, cinnamon, salt and pepper, then deglaze the base of the inner pot.
Secure the lid, and select Pressure Cook on high for 10 minutes.
When Instant Pot beeps, allow 5 minutes of natural pressure release, then quick release the remaining pressure.
When pin drops, open the lid. Press cancel.
Press the sauté button on the Instant Pot then stir in the cut aubergine.
Cook for a few minutes until soft.
Serve sprinkled with feta and fresh mint on top, and salad, and warm toasted pitta on the side.