Pressure Cooker Ratatouille

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Pressure Cooker Ratatouille

Pressure Cooker Ratatouille is a modern British recipe (based on a French original) for a classic stew of mixed vegetables in a tomato base flavoured with herbs and balsamic vinegar that's cooked quickly in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Ratatouille.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Herb Recipes Vegetable Recipes British Recipes

Ingredients:

3 tbsp olive oil
100g onion, chopped
2 garlic cloves, finely sliced
150g green bell peppers, de-seeded and diced
150g red bell peppers, de-seeded and diced
150g courgettes (zucchini) cut into 1cm dice
150g aubergines (eggplants) cut into 1cm dice
400g tomatoes, diced
120ml passata (tomato sauce)
120ml water
1/2 tsp dried thyme
1 tsp sea salt
1/2 tsp freshly-ground black pepper
2 tbsp fresh basil leaves, shredded
2 tbsp flat-leaf parsley, shredded
2 tbsp balsamic vinegar

Method:

Heat the olive oil in the base of your pressure cooker. Add the onions, garlic and bell peppers. Fry gently for about 5 minutes, or until the onion is soft. Now add the courgettes, chopped tomatoes, aubergines, water, thyme and seasonings. Cook for 4 minutes then stir in the passata.

Secure the lid, bring to pressure and cook for 5 minutes. Release the pressure using the quick release method (place under cold, running water) then unlock and remove the lid and stir in the basil and parsley.

Adjust the seasonings to taste and serve.