0/5
(0 Votes)
Ingredients
- 4 oz. olive oil
- 5 cloves minced garlic
- 1 medium onion, quartered and sliced
- 4 tbsp tomato paste
- 1 eggplant, cut into 1" cubes
- 2 large zuchini, chopped large
- 2 large yellow squash, chopped large
- 14 oz. can fire roasted tomatoes
- 1 tbsp sugar
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 1/4 cup water
- 1 tsp vegetable base
- 1 tsp chicken base
- Parmesan cheese, for garnish
Preparation
Step 1
Add the olive oil and onion to pressure cooker and brown until onion is soft.
Add minced garlic and tomato paste. Stir to thin the paste out. Dissolve the bases in the water. Add the remaining ingredients, pouring the base water over top last. Cook on low for 6 minutes. Let sit for additional 6 minutes as the
pressure releases naturally. Quick release the rest of the pressure. Serve warm with Parmesan cheese on top.