PRESSURE COOKER RATATOUILLE

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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

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.

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #side-dishes     #vegetables     #pressure-cooker     #stove-top     #equipment

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