Ratatouille in a Pressure Cooker

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.