While a traditional ratatouille can take over an hour to cook, the multi-cooker cuts that time in half while keeping cleanup to a minimum.
- 2 small eggplants
- 1 small onion
- 2 bell peppers
- 2 small zucchinis
- ¼ cup olive oil
- 1 tbsp minced garlic
- 1 tsp Italian seasoning
- ¾ lb ripe tomatoes
- ¼ cup fresh basil
- Finely chop the eggplants and onion. In a multi-cooker (or electric pressure cooker), heat the oil on the sauté function. Add eggplant and onion. Season with salt. Cook 5 min., stirring occasionally
- Meanwhile, finely chop the bell peppers and cut the zucchini into small chunks. Add peppers, zucchini, garlic, and Italian seasoning to multi-cooker and cook 5 min., stirring occasionally.
- Finely chop the tomatoes and add to multi-cooker without stirring. Cover and cook on high pressure 5 min. Let pressure natural-release for 5 min. and then quick-release.
- On sauté function, heat mixture to a simmer. Simmer 5 min., until some liquid evaporates. Season with salt. Finely chop the basil and sprinkle over ratatouille.
Serve this tossed with pasta, spooned over grilled chicken, or heaped onto crostini.
- August 2018
- guiding star