-
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.
-
Add two more tablespoons of olive oil and the eggplant, and sauté 4 minutes more.
-
Add the last remaining tablespoon of olive oil along with the bell pepper and zucchini, and sauté 1 minute longer.
-
Add the diced tomatoes, tomato paste, bay leaf, herbs, salt and black pepper to taste and stir until well combined.
-
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.
-
Remove the bay leaf and herb sprigs, then stir in the capers, fresh basil and adjust the seasoning as necessary.
-
Serve with crusty bread or over pasta, quinoa or polenta. Enjoy!