Ratatouille (Vegan, Gluten Free, and Oil Free)

Ingredients

• 1 large eggplant, diced (Remove skin, if not organic.)
• 2 medium zucchini, diced
• 1 red bell pepper, diced
• 1 medium onion, diced
• 2 tomatoes, diced (or 1 can diced tomatoes, drained.)
• 4 cloves garlic, minced
• 1/4 cup white wine
• 1 bay leaf
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper

Optional Garnishes:
• chopped green olives
• capers

Instructions

• Combine all ingredients in a pressure cooker or in a large pot.
• Set pressure cooker for 0 minutes and quick pressure release after 5 minutes or simmer over medium low heat for 20 minutes.
• Remove bay leaf and serve hot, room temperature, or cold. Garnish with chopped green olives and/or capers, if desired. Goes well with bread, potatoes, rice, or beans.

https://veganmilitarywife.com/ratatouille/