Ingredients
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2 small eggplants
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1 small onion
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2 bell peppers
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2 small zucchinis
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1/4 cup olive oil
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1 tbsp minced garlic
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1 tsp Italian seasoning
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3/4 lb ripe tomatoes
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1/4 cup fresh basil
Steps
1
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
2
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.
3
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.
4
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.
Tips
Serve this tossed with pasta, spooned over grilled chicken, or heaped onto crostini.
