Eggplant Ratatouille _ Pressure Cooker Food

PRESSURE COOKER RATATOUILLE

Pressure Cooker Ratatouille image

A healthy vegetable stew (electric pressure cooker) I like to add a cup of shredded Italian blend cheese when adding the basil and parsley but this is optional.

Provided by Gardening Girl

Categories Vegetable

Time 25m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, peeled and thinly sliced
1 1/2 cups cored seeded and diced green bell peppers
1 1/2 cups cored seeded and diced red bell peppers
2 cups diced zucchini (1/2 in dice)
2 cups diced eggplants (1/2 in dice)
14 ounces diced tomatoes
1/2 cup tomato sauce
1/4 cup water
1/2 teaspoon thyme
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
2 tablespoons shredded basil
2 tablespoons parsley
2 tablespoons balsamic vinegar

Steps:

Heat olive oil in pressure cooker using the Brown setting.
Add onions, garlic, peppers and brown until the onion is soft.
Add zucchni, tomatoes, eggplant, water, thyme, salt and pepper and brown for 4 minutes.
Cover and set to high pressure for 5 minutes.
Release the pressure using the quick release method.
Unlock and remove lid, add the basil and parsley.
Adjust seasonings to taste.

EGGPLANT RATATOUILLE _ PRESSURE COOKER

EGGPLANT RATATOUILLE _ PRESSURE COOKER image

Categories Soup/Stew Vegetable Vegetarian

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 lbs (1 large) eggplant, peeled and cut into 1/2" slices
3 T olive oil
2 garlic cloves, minced
1 C onion, coarsely chopped
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1/2 C water
1 t dried thyme or dried oregano
Pinch of sugar
1 t salt
One 14 oz. can diced tomatoes, including juice
1 C fresh basil, tightly packed, minced (or 1/4 C parsley)

Steps:

1. Saute the garlic, onions, and peppers in hot oil in the cooker until the onions are soft. 2. Add the eggplant and coat well with oil. 3. Add water, thyme, sugar, and salt. 4. Place the tomatoes on top, DO NOT STIR IN. 5. Lock lid and bring pressure up to high. Adjust the heat to maintain high pressure for 3 minutes. 6. Use quick-release method to depressurize. 7. Stir in basil and remaining table spoon of olive oil. If a thicker consistency is desired, puree a cup or so and stir back into stew.

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