Ratatouille
Ingredients
- 4 tablespoons olive oil
- 1 small eggplant peeled and cubed
- 2 medium zucchini cubed
- 2 bell peppers seeded and cubed
- 1 medium potato diced
- 1 large onion chopped
- 2 cloves garlic minced
- 2 medium tomatoes chopped
- 2 tablespoons parsley minced
- 1/4 cup chicken stock
Instructions
- Heat 2 tablespoons of oil in the cooker and cook the eggplant, zucchini, peppers, and potato briefly in small batches. Remove to a warm platter.
- Add the remaining 2 tablespoons of oil, the onion, and garlic and sauté slowly until the onion is softened.
- Return the vegetables to the cooker along with the remaining ingredients.
- Close the lid and bring to high pressure. Stabilize pressure and cook for 3 minutes.
- Release the pressure, carefully remove the lid, and serve.
Nutrition
Calories: 259kcalCarbohydrates: 29gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 43mgPotassium: 1087mgFiber: 8gSugar: 12gVitamin A: 2768IUVitamin C: 120mgCalcium: 55mgIron: 2mg
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