Toss together the eggplant and salt in a large bowl. Let it sit at room temperature for 20 to 30 minutes while you chop the other vegetables. It will start to release its liquid.
Turn the electric pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add 2 tablespoons olive oil and once hot, add the onion and cook until starting to soften, about 3 minutes, stirring occasionally. Stir in the garlic and jalapeno, and cook 1 minute more. Press “Cancel” to stop sautéing.
Stir in the rest of the olive oil, the green bell pepper, tomato (with juices), vegetable stock, turmeric, chilli powder, black pepper, and tomato paste.
Put the eggplant in a fine mesh sieve and rinse it under cool running water. Gently squeeze out the excess liquid. Transfer the eggplant to the pot of the electric pressure cooker with the other vegetables and give it a stir to combine.
Turn the pot on Manual, High Pressure for 5 minutes, and then let the pressure naturally release for 10 minutes before doing a quick release.
Give it a good stir. It should have a thick stew-like consistency. If it needs thickening, turn the “Sauté” function on again and cook it for a couple minutes so that some of the liquid can evaporate off, stirring frequently. Taste and add salt if desired.