Pressure Cooker Ratatouille

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 tbsp tomato purée
• 2 red pepper halve, remove seeds and white bits, then cut into pieces the width of a finger
• 2 courgettes cut into pieces of 2 cm
• 1 Aubergine cut into pieces of 2 cm
• 3 ripe tomatoes remove the stalk, the skin and the core and quarter
• 1 piece thyme sprig pluck off leaves and chop coarsely
• 3.5 tbsp vegetable stock prepare stock
• Sea salt and black pepper freshly ground

METHOD

Heat the olive oil in the DUROMATIC®. Lightly fry the chopped onion and the pressed garlic.

First add the tomato purée and then the vegetables. Sauté whilst stirring for a few minutes.

De-glaze with the vegetable bouillon and add the thyme leaves.

Cook under pressure on setting 1 for 8 minutes.

Then release steam quickly in release steam mode.

Season the vegetables to taste with salt and pepper.

See our range of Duromatic Pressure Cookers.