So I know that it sounds crazy to share a recipe staring summer veggies now, but hear me out. It is December and you are already stuffed with heavy foods from holiday meals and treats. You still baking cookies to share and surrounded by junk food at work. You need veggies, but you don’t have a lot of time. I’ve got the solution. This simple pressure cooker recipe makes a delicious ratatouille in no time at all. All of you have to do it dice up your veggies and crank up your pressure cooker to get loads of healthy veggies on the table with minimal effort.
This isn’t the Disney-style layered ratatouille with beautiful slices of veggies. Nope. This is super simple, down and dirty, throw-it-all-together kind of ratatouille. It makes a delicious dinner on its own, but I also like to squish out the liquid and use it as a pizza topping. But mostly the point is to get more veggies into your diet quickly. The directions begin with pre-chopped veggies because that is the majority of the work. This a rustic stew, so don’t worry if your veggies don’t look pretty.
No pressure cooker? Ok, so I think you should get one for a variety of reasons. First, they are energy efficient and thus better for the environment. Secondly, they are great if you are in a hurry and want to speed up cooking times. Thirdly (that sounds weird,) you can sauté your onions before cooking everything else. You can’t do that in a slow cooker! I could go on and on, but check out Hip Pressure Cooking if you need more motivation. A slow cooker will work if you don’t have a pressure cooker, but will take 4-5 hours. But please sauté those onions first!
I know that there are varying opinions on how to manage the bitterness of eggplant. Some people salt it, some soak it in ice water, but I don’t think any of that matters in this recipe. I have made this numerous times now and have never detected any bitterness.
|Pressure Cooker Ratatouille|| |
- 2 tablespoons olive oil
- 1 large onion – diced small
- 2 zucchini – chopped into medium pieces
- 1 medium eggplant – chopped into medium pieces
- 1 bell pepper – chopped into medium pieces
- 4-5 cloves of garlic – minced
- 1 16 oz can diced tomatoes
- Salt to taste
- Fresh basil to garnish
- Heat the base of the pressure cooker and add olive oil
- Add onions and sauté until translucent
- Add all the other veggies and stir well
- Stir in garlic and diced tomatoes including juices from can
- Add pressure cooker lid and bring up to pressure
- Cook at high pressure for about 7 minutes
- Once pressure if released, add salt to taste
- Garnish with basil and serve hot