Pressure Cooker Ratatouille Food

SLOW-COOKER RATATOUILLE

Slow-Cooker Ratatouille image

Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. -Jolene Walters, North Miami, Florida

Provided by Taste of Home

Categories Side Dishes

Time 3h20m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 large eggplant, peeled and cut into 1-inch cubes
2 teaspoons salt, divided
3 medium tomatoes, chopped
3 medium zucchini, halved lengthwise and sliced
2 medium onions, chopped
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 can (6 ounces) pitted ripe olives, drained and chopped
1 can (6 ounces) tomato paste
1/2 cup minced fresh basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 tablespoons olive oil

Steps:

Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic exchanges

SLOW COOKER RATATOUILLE

Slow cooker ratatouille image

Make up a batch of this slow-cooked ratatouille and freeze for easy midweek meals when you're busy. Packed with nutrients, it also delivers four of your 5-a-day

Provided by Liberty Mendez

Categories Dinner, Main course, Supper

Time 6h30m

Number Of Ingredients 14

Ingredients

2 tbsp olive oil
1 red onion , sliced
2 garlic cloves
2 large aubergines , cut into 1.5cm pieces
3 courgettes , halved and cut into 2cm pieces
3 mixed peppers , cut into 2cm pieces
1 tbsp tomato purée
6 large ripe tomatoes , roughly chopped
small bunch of basil , roughly chopped, plus a few extra leaves to serve
few thyme sprigs
400g can plum tomatoes
1 tbsp red wine vinegar
1 tsp brown sugar
sourdough , to serve (optional)

Steps:

Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

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.

RATATOUILLE IN THE SLOW COOKER

Ratatouille in the Slow Cooker image

This slow cooker ratatouille is easy and flavorful! You can also add green bell peppers or mushrooms if desired.

Provided by charlottedab

Categories World Cuisine Recipes European French

Time 4h15m

Yield 6

Number Of Ingredients 12

Ingredients

6 medium zucchini, halved lengthwise and sliced
2 medium eggplants, cut into 2-inch pieces
4 yellow onions, chopped
4 medium tomatoes, chopped
3 red bell pepper, chopped
4 cloves garlic, minced
½ cup vegetable broth
¼ cup olive oil
2 teaspoons salt
2 teaspoons ground black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano

Steps:

Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 39.6 g, Fat 10.3 g, Fiber 13.5 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 850.2 mg, Sugar 18.9 g

INSTANT POT® RATATOUILLE PASTA

Instant Pot® Ratatouille Pasta image

Consider this dish a problem-solving variation on a classic. Ratatouille is a richly-seasoned, but not heavy, French vegetable stew featuring tomatoes, bell peppers, zucchini and more summer vegetables. The trouble is that those veggies are at their best during a season when it's too hot to stew anything. That's why this recipe is so ingenious. It puts the Instant Pot® to good use, so your kitchen can stay cool. Not only that, but this recipe turns this classic side into a hearty main dish with the addition of pasta. If you've yet to try making a one-pot pasta in your machine, you're about to be wowed. The Instant Pot® sauté function makes it easy to overcome one of the trickiest aspects of making ratatouille: cooking a variety of vegetables-each with different ideal cook times-perfectly. Onions and peppers get softened with a quick sauté before being combined with softer vegetables and pasta to pressure cook. The end result is a silky-smooth and absolutely delectable vegetarian dish that will satisfy everyone-avowed carnivores included!

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cups chopped yellow onions
2 medium red bell peppers, cut in 1-inch squares
2 teaspoons herbes de provence
1 1/4 teaspoons salt
2 medium zucchini, halved lengthwise and cut in 1/2-inch slices (2 cups)
1/2 small eggplant, quartered lengthwise and cut in 1/2-inch slices (2 cups)
6 cloves garlic, chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
2 cups Progresso™ vegetable broth (from 32-oz carton)
12 oz uncooked farfalle pasta (4 1/3 cups)
1/2 cup shredded Parmesan cheese (2 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup thinly sliced fresh basil leaves

Steps:

On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add onions, bell peppers, herbes de provence and salt; cook 12 to 14 minutes, stirring occasionally, until softened.
Stir in zucchini, eggplant and garlic. Select CANCEL.
Stir in tomatoes and broth, then pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Top with cheese and herbs.

Nutrition Facts : Calories 430, Carbohydrate 72 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 7 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 990 mg, Sugar 8 g, TransFat 0 g

RATATOUILLE

Ratatouille image

I found this recipe in a cookbook full of healthy Medditerranean dishes and have adapted it a little so it would suit the ingredients I had on hand. It's great as a side, with meat or fish, or you can serve it as a thick sauce over your favourite pasta. It can be eaten hot or cold. You can also change the quantities of vegetables and use more of one and less of the other, or try adding mushrooms for example. It adapts well to whatever is in your fridge.

Provided by -Sylvie-

Categories Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

28 ounces stewed tomatoes (plum)
2 onions, sliced thinly
2 red peppers, cut into chunks
1 yellow pepper, cut into chunks
1 aubergine, cut into chunks
2 small zucchini, cut into thick slices
4 garlic cloves, crushed
2 bay leaves
1 tablespoon chopped fresh thyme
salt, to taste
fresh ground black pepper, to taste
1/2 tablespoon sugar
olive oil

Steps:

Heat a little oil in a large, heavy based pan. Add the onions and fry for 5 minutes. Now add the peppers and fry for 2 more minutes.
Remove from the pan.
Add a little new oil to the pan and fry the aubergines for 5 minutes, then add the zucchini and fry for 3 minutes.
Remove from pan.
Add the garlic, bay leaves, thyme, sugar and tomatoes to the empty pan and simmer until the tomatoes start breaking down.
Return all the vegetables to the pan and simmer on low for about 15 minutes.
Stir regularly and season with salt and pepper.
The vegetables should be very soft but at the same time still have some of their texture.
Season with more salt and pepper to taste.
Serve immidiately or allow to cool down and serve it cold.

Nutrition Facts : Calories 105, Fat 0.8, SaturatedFat 0.1, Sodium 324.3, Carbohydrate 24, Fiber 6.3, Sugar 12.1, Protein 3.8

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