Pressure Cooker Eggplant Ratatouille
1 large eggplant, peeled
Cut the eggplant into 1/2-inch thick slices. Cut the large center slices into eighths, and cut the smaller end slices into quarters.
2 tablespoons olive oil
3 cloves garlic, minced
1 cup coarsely chopped onion
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1 can tomatoes, (14 ounces) coarsely chopped, including juice
1/2 cup water
1 tablespoon freshly chopped thyme or oregano
1 pinch sugar
1/2 teaspoon salt or to taste
1 cup tightly packed, minced fresh basil
Heat the oil in the cooker and sauté the garlic, onions and peppers in the cooker until the onions are soft, about 3 minutes. Add the eggplant and toss to coat with the oil. Add the remaining ingredients except the basil. Lock the lid in place and over high heat, bring to high pressure. Adjust the heat to maintain the high pressure and cook for 3 minutes. Reduce the pressure and remove the lid carefully. Stir in the basil and adjust the seasonings as you prefer.
If the stew seems to thin, puree a cup or two of the mixture, then stir it back in. Serve hot.
I was just gifted with a pressure cooker. I am delighted to find this recipe, which offers a quick, healthy and jummy meal. I will be trying it tonight. I will use stevia instead of sugar and skip the salt due to family health issues :o) Thank you!
Thanks, wonderful recipe! This is just what I was looking for to use up the eggplants and peppers in my garden, and to get more practice with my pressure cooker. Delicious and very easy and quick. I would omit the water, though; the stew was too liquidy. The juice from the tomatoes (and veggies) is plenty to make it a good consistency. I served it with whole grain cous cous, white beans, and steamed kale. My kids and husband gobbled it up!
D.A., Montclair, NJ
Very easy and delicious! I would definitely make this again.
Deb N., Location not stated.
This is only my second attempt at using a pressure cooker and I'm glad I omitted the water based on another review. I augmented the recipe and will try 2 minutes instead of 3 next time since some of the ingredients came out too soft. Otherwise I'm excited to have a ratatouille recipe.
Great recipe! Nice to find a way to cook eggplant without all the soaking, frying, and multiple steps. This is fast. Just chop up the vegetables and cook. I tried not adding the water but next time I will make sure there is a little more liquid in the pot. Without the 1/2 cup of water, it took longer to reach pressure and there was scorching on the bottom.
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