Pressure Cooker Ratatouille

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

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

Recipe

• 1 heat olive oil in pressure cooker using the brown setting.
• 2 add onions, garlic, peppers and brown until the onion is soft.
• 3 add zucchni, tomatoes, eggplant, water, thyme, salt and pepper and brown for 4 minutes.
• 4 cover and set to high pressure for 5 minutes.
• 5 release the pressure using the quick release method.
• 6 unlock and remove lid, add the basil and parsley.
• 7 adjust seasonings to taste.