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Ratatouille (Vegetable Stew), Pressure Cooker

Ratatouille (Vegetable Stew), Pressure Cooker


4 tablespoons olive oil
1-1/2 cups onions, chopped
2 cloves garlic, peeled and thinly sliced
2 cups green bell pepper, cored, seeded, diced
2 cups red bell pepper, cored, seeded, diced
3 cups zucchini, trimmed, quartered lengthwise, diced
2 cups eggplant, peeled and cut into 1/2 inch cubes
14-1/2 ounce diced tomatoes in puree
1/4 cup water
1/2 teaspoons dried thyme
1-1/2 teaspoons salt
1/4 teaspoons black pepper
3 tablespoons shredded basil
3 tablespoons minced flat-leaf Italian parsley
  Salt and pepper, to taste
3 tablespoons balsamic vinegar

Cooking Instructions

Heat olive oil in the pressure cooker, using the BROWN setting. Add onions, garlic, green and red bell peppers, browning until onion is soft. Add zucchini, tomatoes, eggplant, water, thyme, 1-1/2 teaspoons salt and 1/4 teaspoons pepper. 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 basil and parsley. Season with salt and pepper. Add the vinegar. Serve hot.

Recipe courtesy of Deni, Reprinted with permission.

Equipment List

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