Ratatouille fácil en Instant Pot

Ingredientes

• 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 (cut into 1" pieces)
• 14 ounces low sodium diced tomatoes
• 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

Preparación

1. 1

   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.

2. 2

   Add two more tablespoons of olive oil and the eggplant, and sauté 4 minutes more.

3. 3

   Add the last remaining tablespoon of olive oil along with the bell pepper and zucchini, and sauté 1 minute longer.

4. 4

   Add the diced tomatoes, tomato paste, bay leaf, herbs, salt and black pepper to taste and stir until well combined.

5. 5

   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.

6. 6

   Remove the bay leaf and herb sprigs, then stir in the capers, fresh basil and adjust the seasoning as necessary.

7. 7

   Serve with crusty bread or over pasta, quinoa or polenta. Enjoy!