Ratatouille

PREP: 20 MINUTES | COOK: 15 MINUTES | MAKES: 4 SERVINGS | APPROX.PRESSURE BUILD: 12 MINUTES | PRESSURE RELEASE: QUICK

Ingredients

1 large onion, diced

3 garlic cloves, chopped

300g eggplant, diced

1 small red capsicum, deseeded and diced

1 small green capsicum, deseeded and diced

1 small yellow capsicum, deseeded and diced

500g zucchini, diced

2x 400g cans chopped tomatoes

300ml water

2 teaspoons dried mixed herbs

Salt and freshly ground black pepper

Freshly chopped basil leaves for garnish

 

Directions

  1. Select SEAR/SAUTÉ, set to 3 and press START. Add the oil to the pot and let it heat for 2 minutes.
  2. Place the chopped onion into the cooking pot and fry for 4 to 5 minutes until the onion is soft and translucent. Add the garlic and continue to cook for another 2 minutes before adding the diced eggplant, capsicum and zucchini. Select 4 and cook for 5 minutes, before stirring in chopped tomatoes, water, herbs and seasoning.
  3. Close lid, move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Then press START/STOP to begin cooking (the unit will build pressure for approximately 12 minutes before cooking begins).
  4. Serve hot, garnished with fresh basil leaves.