Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 large red bell pepper, finely chopped
- 2 garlic cloves, minced
- 3/4 pound eggplant, chopped into bite-sized pieces (about 3 cups)
- 1 small zucchini, cut into bite-sized pieces
- 1/4 cup chicken broth
- 2 handfuls large cherry tomatoes, halved
- 1 bay leaf
- 2 teaspoons thyme
- salt
- pepper
- 1 tablespoon basil
Preparation
Step 1
Preheat Instant Pot using Saute on high heat.
Once hot, add the oil followed by the onion, bell pepper and garlic. Cook, stirring occasionally, for 2 minutes or until the vegetables start to brown.
Add the eggplant and zucchini and stir, cooking for about 3 minutes until they start to brown. Add the broth and use a wooden spoon to scrape any brown bits from the bottom of the pot.
Add the tomatoes, bay leaf and thyme, and season with salt and pepper
Secure the lid, select Manual and cook at high pressure for 3 minutes.
Once cooking is complete, use a quick release. Select Saute on high heat and cook for 2 to 3 minutes more to reduce the liquid.
Remove the bay leaf. Let the ratatouille cool for a few minutes before plating. Good topped with Parmesan cheese.