PREP: 20 MINUTES | COOK: 15 MINUTES | MAKES: 4 SERVINGS | APPROX.PRESSURE BUILD: 12 MINUTES | PRESSURE RELEASE: QUICK
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
2 teaspoons dried mixed herbs
Salt and freshly ground black pepper
Freshly chopped basil leaves for garnish
- Select SEAR/SAUTÉ, set to 3 and press START. Add the oil to the pot and let it heat for 2 minutes.
- 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.
- 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).
- Serve hot, garnished with fresh basil leaves.