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.
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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.
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