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Ratatouille is a hearty vegetable stew from the Provence region of France, and you'll find many variations. This recipe uses a pressure cooker to cook up the brightly colored and flavorful vegetables that make Provence famous. Serve it as a main course with salad, cheese, and crusty bread, or serve it as a side dish with grilled meats or fish.
Ratatouille
Preparation time: 20 minutes
Cooking time: 4 minutes under pressure
Pressure level: High
Yield: 4 to 6 servings
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, peeled and thinly sliced
1 green bell pepper, cored, seeded, and diced
1 red bell pepper, cored, seeded, and diced
1 small zucchini, trimmed, quartered lengthwise, and diced
1 can (14-1/2 ounces) diced tomatoes
1/4 cup water
1/2 teaspoon dried thyme
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1 large eggplant, peeled and cut into 1/2-inch cubes
2 tablespoons shredded basil
2 tablespoons minced flat-leaf Italian parsley
Salt and pepper to taste
2 tablespoons red wine vinegar
1. Heat the olive oil in a pressure cooker over medium-high heat. Add the onion, garlic, and the green and red bell peppers. Cook until the onion is soft.
2. Add the zucchini, tomatoes, water, thyme, 1-1/2 teaspoons salt, and 1/4 teaspoon black pepper. Cook for 2 minutes. Add the eggplant.
3. Cover the pressure cooker and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 4 minutes.
4. Remove from the heat. Release the pressure with a quick-release method.
5. Unlock and remove the cover. Add the basil and parsley. Season with salt and black pepper. Stir in the vinegar. Serve hot or at room temperature.
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