Ratatouille
Print recipe| Serves | 6-8 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Dietary | Gluten Free, Oil Free, Vegan |
| Meal type | Main Dish, Side Dish |
| Misc | Freezable, Serve Cold, Serve Hot |
Ingredients
- 1 large eggplant, diced (Remove skin, if desired.)
- 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 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
Optional
- chopped green olives
- capers
Directions
| 1. | Combine all ingredients in a pressure cooker or in a large pot. |
| 2. | Set pressure cooker for 0 minutes and quick pressure release after 5 minutes or simmer over medium low heat for 20 minutes. |
| 3. | 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. |
