Instapot Summer Ratatouille Recipe
This is a super tasty, healthy, and delicious meal! You can use all of the wonderful produce from our local farmers.
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 1 onion peeled halved and sliced along the lines
- 2 cloves garlic minced
- 1 medium eggplant or 3 small Japanese eggplant cut into 1" cubes
- 1 red bell pepper chopped in 1″ chunks
- 1 yellow bell pepper chopped in 1″ chunks
- 2 medium zucchini or squash of choice cut into 1″ pieces
- 2 large tomatoes diced
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 sprigs fresh thyme or 1 teaspoon dried
- 1 sprig fresh rosemary or 1 teaspoon dried
- salt and freshly ground black pepper to taste
- 1 teaspoon capers
- 1/4 cup freshly chopped basil
Instructions
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Select the Sauté option on the Instant Pot and set it for 7 minutes, then add one tablespoon of the olive oil. Once the olive oil has heated, sauté the onion and garlic for 2 minutes until the onions are slightly softened.
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Add two more tablespoons of olive oil and the eggplant, and sauté 4 minutes more.
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Add the last remaining tablespoon of olive oil along with the bell pepper and zucchini, and sauté 1 minute longer.
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Add the diced tomatoes, tomato paste, bay leaf, herbs, salt and black pepper to taste and stir until well combined.
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Place the lid on the Instant Pot securely and set to cook at High Pressure for 2 minutes. When the ratatouille is done cooking, quick release the pressure and remove the lid when the pressure has been released.
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Remove the bay leaf and herb sprigs, then stir in the capers, fresh basil and adjust the seasoning as necessary.
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Serve with crusty bread or over pasta, quinoa or polenta. Enjoy!
Recipe Notes
This recipe is very versatile and forgiving, so add any extra veggies that you have on hand. I also like to add in some ground pork that I cook and season separately. It gives it more protein and such an amazing flavor!
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