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16
®
1 tbsp. minced flat-leaf Italian parsley
Salt and pepper to taste
1 tbsp. balsamic vinegar
Method
1. Heat olive oil in a separate pan on the stove top on Medium-high
heat. Add onions, garlic, green and red bell peppers, browning
until onion is soft.
2. Add zucchini, tomatoes, eggplant, water, thyme,
3
/4 tsp. salt
and a dash of pepper. Brown for 4 minutes.
3. Cover and cook for 7 minutes using Vegetable or DIY function
(see page 7 or 8).
4. Release the pressure using the quick-release method.
5. Unlock and remove lid. Add basil and parsley. Season with salt
and pepper. Add the vinegar. Serve hot.
5. Unlock and remove lid.
6. Add potatoes and carrots.
7. Cover and continue cooking 8 minutes using the
DIY function
(see page 8).
8. Let the pressure drop using the quick-release method.
9. Unlock and remove cover.
10. Season to taste with salt and pepper. Stir in dijon mustard and
parsley before serving.
Ratatouille (Vegetable Stew)
Servings: 2-3
Prep Time: 20 minutes
Cooking Time: 5 minutes under pressure
Ingredients
1 tbsp. olive oil
1
/2 cup onions, chopped
1 clove garlic, peeled and thinly sliced
3
/4 cup green bell pepper, cored, seeded, diced
3
/4 cup red bell pepper, cored, seeded, diced
1 cup zucchini, trimmed, quartered lengthwise, diced
1 cup eggplant, peeled and cut into
1
/2 inch cubes
1
/2 can (7 oz) diced tomatoes in puree
1
/8 cup water
1
/4 tsp. dried thyme
3
/4 tsp. salt
a dash black pepper
1 tbsp. shredded basil