Pressure Cooker Ratatouille

A healthy vegetable stew (electric pressure cooker) I like to add a cup of shredded Italian blend cheese when adding the basil and parsley but this is optional.

• Ready In: 25 mins
• Serves: 4-6
• Yields: 8 cups

Ingredients

• 3  tablespoons olive oil
• 1  cup  chopped onion
• 2  garlic cloves, peeled and thinly sliced
• 1 1⁄2 cups  cored seeded and diced green bell peppers
• 1 1⁄2 cups  cored seeded and diced red bell peppers
• 2  cups  diced zucchini (1/2 in dice)
• 2  cups  diced eggplants (1/2 in dice)
• 14  ounces diced tomatoes
• 1⁄2 cup tomato sauce
• 1⁄4 cup water
• 1⁄2 teaspoon thyme
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon ground pepper
• 2  tablespoons  shredded basil
• 2  tablespoons parsley
• 2  tablespoons  balsamic vinegar

Directions

1. Heat olive oil in pressure cooker using the Brown setting.
2. Add onions, garlic, peppers and brown until the onion is soft.
3. Add zucchni, tomatoes, eggplant, water, thyme, salt and pepper and brown for 4 minutes.
4. Cover and set to high pressure for 5 minutes.
5. Release the pressure using the quick release method.
6. Unlock and remove lid, add the basil and parsley.
7. Adjust seasonings to taste.