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.
Provided by Gardening Girl
Categories Vegetable
Time 25m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in pressure cooker using the Brown setting.
- Add onions, garlic, peppers and brown until the onion is soft.
- Add zucchni, tomatoes, eggplant, water, thyme, salt and pepper and brown for 4 minutes.
- Cover and set to high pressure for 5 minutes.
- Release the pressure using the quick release method.
- Unlock and remove lid, add the basil and parsley.
- Adjust seasonings to taste.
EGGPLANT RATATOUILLE _ PRESSURE COOKER
Steps:
- 1. Saute the garlic, onions, and peppers in hot oil in the cooker until the onions are soft. 2. Add the eggplant and coat well with oil. 3. Add water, thyme, sugar, and salt. 4. Place the tomatoes on top, DO NOT STIR IN. 5. Lock lid and bring pressure up to high. Adjust the heat to maintain high pressure for 3 minutes. 6. Use quick-release method to depressurize. 7. Stir in basil and remaining table spoon of olive oil. If a thicker consistency is desired, puree a cup or so and stir back into stew.
SLOW-COOKER RATATOUILLE
Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. -Jolene Walters, North Miami, Florida
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.
Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic exchanges
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