Ratatouille is a hearty vegetable stew from the Provence region of France, and you'll find many variations. This recipe for ratatouille uses a pressure cooker to cook up the brightly colored and flavorful vegetables. Serve it as a main course with salad, cheese, and crusty bread, or serve it as a side dish with grilled meats or fish.
Preparation time: 20 minutes
Cooking time: 4 minutes under high pressure
Yield: 4 to 6 servings
1 medium onion
2 cloves garlic
1 green bell pepper
1 red bell pepper
1 small zucchini
1 large eggplant
3 tablespoons olive oil
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
2 tablespoons shredded basil
2 tablespoons minced flat-leaf Italian parsley
Salt and pepper to taste
2 tablespoons red wine vinegar
Chop the onion.
Peel and thinly slice the garlic cloves.
Core, seed, and dice the bell peppers.
Trim the zucchini, cut it into quarters lengthwise, and dice it.
Peel the eggplant and cut it into 1/2-inch cubes.
Heat the olive oil in a pressure cooker over medium-high heat.
Add the onion, garlic, and bell peppers.
Cook until the onion is soft.
Add the zucchini, tomatoes, water, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper.
Cook for 2 minutes.
Add the eggplant.
Cover and bring to high pressure over high heat.
Lower the heat to stabilize the pressure.
Cook for 4 minutes.
Remove from the heat.
Release the pressure with a quick-release method.
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.
Per serving: Calories 121 (From fat 64); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 771mg; Carbohydrate 15g (Dietary fiber 5g); Protein 2g.